Pan Gravy Prep Time: 15 minutes Cook Time: 10 minutes Servings: 8 Serving Size: cup Ingredients - dripping from the meat - 2 cups broth or stock, ( adjust amount according to need) - 1 teaspoon salt (to taste) - 1/2 teaspoon freshly ground black pepper - 1/2 teaspoon garlic powder (to taste) - 1/2 teaspoon onion powder (to taste) - 1/4 cup cornstarch (for thicker gravy) - 1/2 cup cold water    A rich, smooth gravy, made from the meat drippings, that will provide a savory href="http://www.recipetips.com/glossary-term/t--34006/reduction-sauce.asp">sauce to enhance the flavor of any href="http://www.recipetips.com/kitchen-tips/t-5-/meat.asp">meat or potato dish.   Directions After the meat has finished baking and been removed from the pan, reserve the drippings	1

	for the gravy. Place pan on stove over medium high heat, and add stock/broth and water to the drippings, scraping the sides and bottom of the pan to loosen all the drippings. Bring to a low boil, stirring constantly, and cook until the liquid has slightly been reduced. Add seasoning to taste, depending on the flavor already in the drippings. If you desire a thicker gravy, mix cornstarch in cold water, blend, and gradually add to the gravy, whisking all the time to prevent it from forming lumps. Serve warm	2