3 tb Meat Fat Drippings
2 c Liquid
1/4 c Unbleached All Purpose Flour
Salt
Pepper
1 ds Dried Thyme Leaves; Crushed
3 dr Kitchen Bouquet; (A Gravy
-Coloring)
Remove the meat to a hot platter. Leaving the crusty bits of meat in the
pan, pour the meat juices and fat into a large measuring cup. Skim off
the fat, reserving 3 Tablespoons. Add water, milk, or giblet broth to the
meat juices to equal 2 cups of liquid and then add the liquid and flour in
to a blender container, blending until the liquid is smooth. Return the
blended gravy to the pan and cook the mixture quickly, stirring
constantly, until the gravy is thicken and bubbly. (Note: scrape the
bottom of the pan to get the crusty bits, if desired.) Season the gravy
to taste with salt and pepper. If desired, add a dash of dried thyme
leaves, crushed, and a few drops of Kitchen Bouquet for color.
