While I do roast meats and poultry and so sometimes have the good browned
bits and drippings to make gravy, there are times when I make things like
meatloaf or poached chicken and want to serve good, home-made gravy with
them. But with no good drippings, I have always resorted to canned and
jarred gravies which leave a lot to be desired. (Knorr seems to be the best
of the packet gravies.)

Is there any way around this? Can I make a bunch of gravy when I roast a hen
or beef roast and freeze the drippings for later use?






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