"The Bubbo" > wrote in message
...
> >
>
> if there aren't enough drippings then I will deglaze the pan with stock
> (canned or homemade depending on what I have on hand) because even if
theres
> isn't a lot on the pan, there's got to be a little flavor to be pulled up.

By "deglaze" do you mean pour liquid in and stir, to mix it with whatever
is there?


> Then I proceed with my gravy making.
>
> My gravy is 1 tbl fat (butter, drippings etc) heated then 1 tbl flour
added
> and whisked until bubbly. Then 1 cup of liquid (usually 3/4 meat juice,
stock,
> whatever and 1/4 milk) added very slowly and whisked vigourously. of
course
> this recipe is super easy to increase. For thanksgiving I've been known to
> start out with 8 cups of liquid.
>

Thanks, Heather! I had not thought about using canned broth, that might
work.



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