To make gravy from meats and poultry roasted in an uncovered roasting pan, pour pan drippings into a heat-resistant measuring cup or fat separator. Loosen the browned bits from the roasting pan and add to drippings. Add enough broth to drippings to measure 2 cups. Skim the fat, reserving 2 tablespoons.
No-Fuss Gravy Making: Step 2
Combine flour and reserved fat in a saucepan; whisk until smooth over medium heat.
No-Fuss Gravy Making: Step 3
Gradually stir in the drippings mixture. Cook and stir over medium-high heat until mixture comes to a boil. Cook and stir 2 minutes longer or until thickened. Add seasonings to taste.
Making a Roux: Step 1
To avoid lumpy gravy, first make a roux (pronounced "roo"), which is a mixture of flour and fat (like butter), that's cooked over low heat and used to thicken sauces. A roux can be white, blond or brown, depending on how long it's allowed to cook and what fat the flour is mixed with.
Making a Roux: Step 2
Make sure the butter is completely melted before adding the flour. Test it by sprinkling in a pinch of flour. If it slowly starts to bubble, whisk in the rest of the flour. Whisk the butter and flour constantly until the mixture is blended and smooth.
Making a Roux: Step 3
Gradually whisk or stir in the chicken broth. Bring the mixture to a boil, whisking constantly until the gravy is thickened, about 2 minutes.