Perfect Pan Gravy

Use this technique to make gravy from the drippings of any roast (beef, pork, turkey, etc.). Exact measurements cannot be given; it all depends on the size of the roast and the amount of drippings you get.

1. After you remove the roast from the oven, place the meat on a plate and cover with aluminum foil to keep warm.
2. Remove all but a few tablespoons of the fat in the roasting pan. Too much fat leads to a greasy gravy, but you want enough to blend in with the flour that is used to thicken it. Be sure to leave the fond (the browned and caramelized bits of meat juices stuck to the bottom of the pan) and any meat drippings. This is what gives your gravy flavor.
3. Add water if you have a lot of fond and drippings, or broth (beef, chicken, etc.) if not, to add more flavor. I find you can add quite a bit, several cups, if you have a large roast which creates a lot of drippings. Heat and stir to dissolve the browned bits (fond) from the bottom of the pan.
4. Fill a small jar or other covered container 2/3 of the way with COLD water. Fill with all-purpose flour the rest of the way, cover with the lid, and shake the jar vigorously to mix the flour in with the water. You do not want any lumps of flour left in the jar or your gravy will be lumpy. The mixture should look very smooth. If not, press any lumps out with a spoon; shake again.
5. Using a wire whisk, gradually add the flour and water mixture, which is called a slurry, a bit at a time until you achieve the desired thickness. Let the gravy cook a bit to thicken before adding more. Good gravy should be thick enough to coat the food, but still run down the side a bit. If it is too thin, it will run off the food and lay at the bottom of the plate; if too thick it will just sit on top of the food, rather than bathe the food with a rich coating. Taste and season with salt and pepper. Serve hot.

If you prefer a creamy gravy for pork or chicken, use a liquid of about half milk or buttermilk and half water or broth.