Turkey Gravy for Mashed Potatoes

This gravy has the best flavor if it is made with pan drippings from a roasted turkey (or chicken). You can enhance the flavor by putting cut up veggies like carrots, celery, onions and garlic cloves in the bottom of the pan while the turkey or chicken is roasting

Ingredients:

1. Pan Drippings (including juices) from a roasted turkey or chicken - without the veggies (If there is too much oil/grease in the juices, you can separate the excess grease out by pouring into a cup or bowl and skimming the top off)
2. 2 cans chicken stock
3. about half cup of all purpose flour
4. A whisk

Transfer the pan drippings into a sauce pan and place over high heat. Add two cups of chicken broth and bring to a boil. Let the liquid boil and concentrate. Lower heat to simmer and add the flour slowly, while adding the flour start whisking the liquid to avoid clumps. Keep whisking after adding the flour while the liquid simmers and cooks the flour. This is the important process of making the gravy - whisking to avoid lumps.

After simmering for about ten minutes, when the gravy has thickened to your satisfaction, transfer gravy to a sauce boat and pour over previously cooked mashed potatoes and enjoy :D

I have avoided adding giblets (liver, heart, neck etc) to the gravy knowing that Miss HMK will probably not eat it with those ingredients :P