Gravy requires practice and repetition to make it perfectly. If you use a whisk, keep a spoon nearby so you can test for your preferred thickness and flavor.

• Place a skillet over medium-high heat and add the drippings. Pour in half the broth. In a separate container, stir 1 tablespoon of flour into the remaining half-cup of liquid and whisk until it is lump-free.

• Once the liquid in the skillet starts to boil, slowly pour the flour and liquid mixture into the skillet, whisking continually. Once it returns to a boil it will start to thicken. Reduce the heat to medium and keep stirring.

• After 3–4 minutes, if it isn't thick enough sprinkle 1 teaspoon of flour across the top of the gravy, stirring continually to prevent lumps. Cook for another 2 minutes before adding more flour.

• If the gravy gets too thick, add a few tablespoons of liquid to thin it, and boil again before removing. If you keep the gravy in the pan, it will continue to cook even if the burner is turned off, so stir frequently. Add salt and pepper to taste.

Reheating Leftover Gravy

You can refrigerate leftover gravy in a sealed container for 2–3 days. It will become solid when cold. Reheat it in a pan over medium heat or in the microwave for 2–3 minutes. Whisk in a tablespoon or two of chicken broth or other liquid to get the desired consistency.