|Meat fat drippings||3 Tablespoon|
|Liquid||2 Cup (32 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Dried thyme leaves||1 Dash, crushed|
|Kitchen bouquet||3 Drop|
Remove meat to hot platter.
Leaving crusty bits of meat in pan, pour meat juices and fat into large measuring cup.
Skim off fat, reserving 3 tablespoons.
Add water, milk, or giblet broth to the meat juices to equal 2 cups.
Combine fat, the 2 cups liquid, and flour in blender container; blend till mixture is smooth.
Return blended gravy to pan.
Cook mixture quickly, stirring constantly, till gravy is thickened and bubbly.
Season gravy to taste with salt and pepper.
If desired, add a dash of dried thyme leaves, crushed, and a few drops .