Gravy!

• The pan drippings and juice of a cooked turkey or beef roast
• 1/2 beef or chicken boullion cube dissolved in water; depending on the type of meat that has been prepared... (poultry for poultry - beef for beef.)
• 1/4 cup flour to 1/2 cup water
• if beef roast (pictured) a few drops of Kitchen Bouquet
• salt/pepper

1. Scrape the pan lining after fully cooking the meat
2. Using a baster remove as much grease as possible
3. Work with a spatula to break up the remaining pan drippings
4. Gradually add boullion in water, flour/water, "new" meat juices that have settled onto the pan and Kitchen Bouquet (if making brown meat gravy) until desired consistency