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One note I can't stress enough.
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If you are making a gravy with pork juices, use the melted butter, not the bacon fat, or you'll get a gravy that's way too salty.
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Gravy base: When you are done preparing your poultry or roast, remove the meat from the roasting pan.
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skim the fat from the remaining juices and discard.
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Reserve the juices separately by simply pouring them into a cup or bowl.
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Do not use a scraper.
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Add the butter or bacon fat directly into the pan.
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Sprinkle the flour evenly over the pan.
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Using a whisk, whisk the flour into the liquid until evenly blended (the mixture should be the consistency of batter).
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Using a wooden spoon, carefully and with as much strength as you can manage, scrape up as much of any burnt on pieces as you possibly can.
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Using a rubber scraper, scrape the mess into a medium to largeish saucepan (the heavier the better).
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Turn the heat on medium and continue to whisk for a few minutes.
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Add liquid as described below for each meat type.
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Add any optional ingredients you may have.
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Increase the heat to high and bring the gravy to a boil, whisking often and scraping up any of the flour paste that has congealed.
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Lower to a simmer and cook about 5 to 10 minutes, or until the consistency of the gravy is just a tad runnier than you'd expect.
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At this point feel free to improvise with spices.
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I add a pinch of freshly ground black pepper and occasionally 2-3 Tbsp freshly minced parsley to the beef and pork.
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The chicken I leave alone.
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Let the gravy cool for about 5 minutes, it should thicken a little on cooling, and serve.
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Liquid Combinations (the'body' of the gravy).
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For Poultry (Chicken or Turkey) gravy: Use a combination of the reserved juices, chicken stock or chicken broth, and chablis (optional), making 2 cups of liquid total.
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The giblets AND the mushrooms go wonderfully with this gravy For Beef gravy: Use a combination of the reserved juices and beef stock or beef broth (I'm too scared to add wine to this one, I don't know much about red wines, maybe try a dash of merlot) to make 2 cups.
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The mushrooms go great with this one For Pork gravy: First off, use melted butter instead of bacon for the gravy base or the gravy will be too salty.
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Otherwise, proceed as with beef gravy above.
