Gravy Recipe I

Ingredients

When you cook a roast, whether it's turkey, chicken, beef, or lamb, you should end up with plenty of browned drippings and fat from the roast when it's finished.
The "drippings" are browned juices and fat. All of the flavor a gravy you make from the drippings comes from those browned bits. You need fat as a base for the gravy.

See above