Gravy

Ingredients
Meat Juice
Cold Water
Flour (or cornstarch or arrowroot)
Chicken broth (or boullon cubes, frozen broth, separated meat juice juice, etc).

Directions (If using Meat Juice)
Method A: Use a gravy separator to separate the fat from the juice.
Method B: You can use a plastic bag (Pour the liquid in the bag. The non-fat part will sink into the corner and the fat will rise). Snip the corner of the bag and let the non-fat meat juice pour into a saucepan, then quickly move the fat that is still left in the bag to a bowl to be cleaned up later. (You can put this mess in the fridge and the fat will congeal to put in the trash.
Method C: Sometimes I cook the meat, congeal the fat, remove the fat and use the broth that was under the fat.

Directions
1. In a container with a lid, I mix water and flour (could use cornstarch or arrowroot.) I usually put a small spoon or something in an empty peanut butter container with the water and flour. The item in the peanut butter container does help to mix the flour and water.
(Arrowroot and cornstarch have different properties...some people have gluten allergies. They are all thickeners. The flour is harder to mix in than the cornstarch but I think the flour is better when you recook the gravy later.) Do not use hot water. We are trying not to get lumpy gravy. If I do get lumps I put the hot gravy in the blender.
2. After you have a smooth mix of flour and water (I really should have an amt of flour to water here.) I pour the flour and water in a saucepan with either a can of chicken broth, bouillon cubes, broth that I have frozen from another meal, or the separated Meat Juice from above.
3. You can add the potato water that you have poured off from the mashed potatoes to thicken or stretch your gravy. The potato water is the magical ingredient in the gravy if you have it. The potato water adds more flavor than just more water.
4. Stir until thick.