Gravy

In a cast iron skillet set over medium heat, melt the fat. Add flour, salt, and pepper and whisk to combine. Cook until the roux takes on a light golden brown color, about 5 minutes.

Add about 1/3 of the broth and whisk vigorously until smooth. Gradually add the remaining broth while whisking.

Bring to a boil. Boil and whisk for 1 minute. Taste and adjust seasonings if needed.

Remove from heat and strain through a fine-mesh sieve into your gravy boat/serving container.

Note: Use the same kind of broth as the meat you’re serving, or you can use some of the liquid that is released when cooking the meat.