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1. When frying chicken, cube steak or other meats you can remove the cooked meat and leave about 2 Tablespoons of the grease/oil in the skillet. Add a couple of Tablespoons of flour, brown lightly, stirring constantly. Add milk, cream or water and use a whisk to stir the "gravy" You can adjust the amount of water to suit your taste of thick or thin gravy.
2. Sausage, Milk gravy: brown your sausage and remove. Leave the sausage "grease" in the skillet and add a couple of Tablespoons of flour, pinch of salt and dash of pepper (to your own liking). Brown the flour lightly then add about 11/2 -2 cups of milk, stir with a whisk. Break one sausage patty into tiny pieces and add back to the gravy mixture. GREAT over biscuits!
3. If you have broth from chicken or beef you can use it to make a gravy also. Just add a 1-2 Tablespoons of CORNSTARCH to about 1/2 cup of water; stir briskly with a whisk to remove lumps. Add to the broth, whisk briskly again and serve.
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