How to Make Gravy
Here’s a simple way to make about 3 cups of gravy for most kinds of roast.
Step 1:
Once your roast, be it turkey, chicken, beef, pork or lamb, is cooked, remove it and excess fat from the pan. Set pan on the stovetop, add 3 cups of stock (the type used will depend on what you’ve roasted) and bring to a simmer, whisking to pull off any tasty brown bits stuck to the bottom.
Step 2:
Place 1/4 cup (for thinner gravy) or 1/3 cup (for thicker gravy) of all-purpose flour in a bowl with 1/2 cup of stock and whisk until smooth. Whisk this mixture into the pan of simmering stock.
Step 3:
Simmer until the gravy thickens, about 5 minutes. Thin the gravy with a bit more stock if needed and season with salt and pepper.