Great Gravy

Remove the meat from the roasting pan and pick any icky pieces of skin or gristle from the bottom of the pan. (I often add a few cups of chicken stock to my turkey or chicken while it's cooking if I notice it's not producing much liquid)

Pour the pan juices into a measuring cup and let sit for a few minutes - until the fat begins to separate from the juices

Spoon the fat off the top of the juices (as best you can, don't worry if you don't get it all) and save - add enough chicken (or turkey) stock to the juices to equal four cups

Place the roasting pan over medium heat (across 2 burners, if it's a large pan) and add a 1/4 cup of fat (any combination of fat from the pan and butter) to the pan and cook until melted and hot

Add the 1/4 cup of flour (I like the Bob's Red Mill One-to-One blend, but any good gluten free flour mix will work) Of course, regular flour works beautifully here too if you don't need it to be gluten free.

Turn down the heat a bit and stir the mixture constantly until the fat and flour is mixed, thick and begins to brown - 2-3 minutes (otherwise known as making a roux)

Add one cup of the liquid and stir like crazy

Continue to stir constantly until it begins to thicken - it should only be about 30 seconds

Add the remaining liquid one cup at a time, stir, stir, stir (are you sensing a theme here?) until the gravy is thick. Add the 1 teaspoon of salt and 1/2 teaspoon of pepper.

If the gravy is too thick - add more chicken stock and continue to stir. If it's too thin, mix 1 tablespoon of flour blend with 1 tablespoon of water and add to the gravy. Stir until it thickens - repeat this, as needed, until the gravy is nice and thick.

Turn the heat down and let the gravy simmer until the flavors have melded well - 5-10 minutes. Taste and adjust the seasonings.

Serve the gravy with your turkey, chicken, pork or beef and enjoy. I like to use creamers rather than gravy boats when I serve gravy - that way I can place a few on the table and everyone gets hot, delicious gravy. (OK and I love creamers, so I have a boatload of them!)