Instructions: 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.

Makes about 2 1/2 cups.

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