Gravy

Pour the meat drippings into a bowl. Let it set for a little bit. Even chilling it in the fridge for a while helps bring the fat to the top. Skim off the heavy portion of grease/fat. Pour the actual broth drippings into a pot. Add about the same amount of milk (if desired! Or else just make it without adding anything. If there isn’t enough liquid, add more canned chicken broth or simply add a bit more water.)

Bring to a boil while adding desired amount of:

• salt
• pepper
• granulated garlic
• granulated onion

Also while the liquid is coming to a boil, mix in a small measure cup pitcher or cup or coffee mug…

• corn starch
• cold water

HOW MUCH? Depends on how much liquid you start with! But start with the corn starch in the cup and slowly add cold water. Stirring to make a THICK paste to pour into the boiling liquid.

Stir continually until gravy thickens. IF IT DOES NOT THICKEN, remove the pot from the burner and do the corn starch mixture again. Return the pot to the burner, bring to a boil again, and add the corn starch mixture to thicken the gravy.

Taste. Make sure it tastes good, adjusting the seasonings accordingly.