renderings/scraping off from in the pan from the meat,
the more greasy & oily the better,
if not enough flavor I will use a few bullion cubes of what ever style meats
add a lil' boiling hot water, so to make about a cups worth
then fork in a lil' cornstarch, give it a lil' stir add a lil' more
till it's all absorbed, add a lil' more boiling hot water
add a spoon full of reg. flour, fork stir it a bit, break up the chunks
(if you have like a hand held mixer deal, it will help, but a fork & a shake does it too)
then I put it in a big jar (like 2 times the size of the liquid),
shake lil' hell, with a tight lid
use a good grippy pot holder so as to not burn yourself, or lose the jar
be careful when opening the jar too
(add about a heaping tablespoon of each/powders, lil' at a time, for each 2 cups of gravy)
probably will need to add heat to the process,
while stirring the powders in, on like the stove top
needs to boil usually, to make it good & thick
add a lil' lemon pepper, garlic salt, Italian seasoning to taste, don't go crazy
stir or shake vigorously, let stand till thicken a bit, doesn't take long
how my Grammie did it & my mom did it
so it's how I do it
McCormick's does make a decent brown (beef) or white (poultry) gravy powders,
but it needs to be dr'd up to be good...
