Foolproof Gravy Minus the Lumps

I never thought it was possible to make gravy without lumps because until I happened upon this version (stole it from my Mother when she wasn't looking) every batch I'd ever made had lumps of greater and lesser degrees.

A few batches had "snowballs" as my niece lovingly named the giant lumps one year. You'll never have to suffer the same embarrassment I did if you follow this recipe.

Serves 8 - 10 with plenty leftover

Ingredients:

2	cups de-fatted pan juices (see below*)
1/4	cup all purpose flour
1/2	cup water
	* If you do not end up with 2 cups of pan juices, make up the difference with fat free, salt free, canned chicken broth.

	Place flour and water in a small container with a tight fitting lid. Shake vigorously until blended and lump free. Set aside.
	Strain the juices from the roasting pan into a large glass measuring cup. The fat will rise to the top rather quickly. Spoon off as much fat as you can. Using the turkey baster, draw the de-fatted liquid from the bottom of the measuring cup. Alternatively, use a fat separator. Pour de-fatted pan juices into a large sauce pan and bring to a rolling boil over medium high heat.
	Shake the flour/water mixture once more and whisk enough of it into pan juices to reach desired consistency. Let it boil for a minute or two before you decide it's thick enough. If not, add more thickener and boil for another minute or two. Taste and adjust seasonings.

Tools of the Trade

	Strainer
	Small container with tight fitting lid
	Turkey baster or fat separator
	Large sauce pan
	Balloon whisk

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