Good gravy-- easy words to use as an expletive, but a sauce that many cooks find difficult to prepare. It needn't be so if you understand the three basic steps: degreasing, deglazing and thickening.
Pan gravy begins with drippings, rendered when meats and poultry are sauteed, broiled, roasted or browned. Once the meat or poultry is cooked, remove it from the pan (Step 1), then degrease the drippings by one of the following methods:
--Pour the juices into a measuring cup designed for this purpose (Step 2), with the pouring spout located near the bottom so the juices may be poured off after the fat rises to the top.
--Tip the pan and use a basting tool to siphon the juices from beneath the fat.
--Pour the juices into a heat-proof glass container and submerge it in cold water so the fat rises to the top and may be spooned off.