One once of Pan Drippings: more as you desire a richer taste.
2 Teaspoons of flower
1 cup of milk
1 cup of water
Add your desired seasonings to taste
After removing your meat from the pan, drain the drippings into a sauce pan. Stir the flower into the grease until all the lump are gone. Now s the pan is starting to boil keep turning the pot while you and the milk and water. Now let it bill hard until a skin forms over the top. Now stir the skin back into the gravy and turn the heat down to reduce it down to a thicker sauce. This method is universal to any chafe you wish to make.
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