To make gravy:
Skim the fat, as others have mentioned. You can cool and scoop off congealed fat, or use a fat separator (looks like measuring cup with spout extending from the bottom).
Make a roux by melting three tablespoons of butter in skillet over medium heat, add three tablespoons of flour and whisk around until flour starts to turn tan or light brown. You can use any fat for this step, you could even use some of the fat you skimmed off the liquid.
Continue whisking while adding the liquid and let the liquid come to a boil. The gravy will start to thicken. Keep some extra liquid (broth, water or milk) on hand near the stove to thin the gravy if needed. Add liquid to get the gravy to the desired consistency. Reduce the heat to low until gravy is served.
I add pepper. Be careful not to add any salt until you taste the gravy, because your left over liquid probably had a fair amount of salt in it.
Skim the fat, as others have mentioned. You can cool and scoop off congealed fat, or use a fat separator (looks like measuring cup with spout extending from the bottom).
Make a roux by melting three tablespoons of butter in skillet over medium heat, add three tablespoons of flour and whisk around until flour starts to turn tan or light brown. You can use any fat for this step, you could even use some of the fat you skimmed off the liquid.
Continue whisking while adding the liquid and let the liquid come to a boil. The gravy will start to thicken. Keep some extra liquid (broth, water or milk) on hand near the stove to thin the gravy if needed. Add liquid to get the gravy to the desired consistency. Reduce the heat to low until gravy is served.
I add pepper. Be careful not to add any salt until you taste the gravy, because your left over liquid probably had a fair amount of salt in it.
