I know what you mean about gravy Foolestroupe. We usually start ours with a roux and add it to the meat pan then add some stock.

One time Theresa wanted to make a turducken. So of course I got the job of deboning the turkey and the duck and the chicken. Tree made the different dressings and assemled the thing. Of course she made stock from the carcases and then made gravy with that.

There was an awful lot of this gravy and it was absolutely delicious, just the best gravy you've ever tasted.

Well, we took everything along to the party. The turducken was good but the gravy just blew everyone away. People kept coming back for just another plateful of gravy. Every scrap of the gravy was gone and there was loads of food left over.