My mom always makes the gravy at family functions. It’s more of a process than a recipe. Folks in the family always ask for it in to-go cups, and it’s great.

• Drippings from roasted meat
• Potato water (if making mashed potatoes)
• Carton of chicken broth.
• 3+ Tablespoons flour
• 3/4 cup COLD water
• Salt and pepper
• Lawry’s seasoned salt
• Maybe a bouillon cube or 2 if needed

1. In a large saucepan over medium heat, add the droppings from the roasted meat (skim off some of the fat), add potato water or carton of chicken broth. Bring to a simmer.
2. In a small jar, add the flour and cold water and shake well. Slowly add this to simmered stock, stirring frequently.
3. Add seasonings such as seasoning salt and bouillon cub to taste. Simmer till desired thickness, adding broth and water as needed.