Gravy

 We use the strained drippings from a cooked chicken or roast for added flavor.

 Mix drippings with water if you are short of liquid. Bring mixture to a boil.

 While water is coming to a boil mix flour and cornstarch (3:1) in a bowl. Stir. Slowly whisk in water and mix until smooth with no lumps. 

Slowly add flour mixture to boiling water mixture stirring continuously to prevent lumps. Only add enough flour mixture until gravy is desired thickness. Cook for 2 or 3 minutes longer stirring so it doesn’t burn on the bottom. Add beef or chicken bouillon and salt until desired taste.