Gravy with Four Roses Bourbon

Directions

• Pour the pan drippings into a 2-cup gravy separator (or glass bowl), leaving any browned bits in the bottom of the pan. Let the pan drippings stand for 3 to 5 minutes. Pour off the dark juices from the separator into a liquid measuring cup, leaving the clear fat in the separator. (Or spoon off the fat from the top of the pan drippings in the bowl, and transfer them to a smaller bowl. Pour the degreased juices into a liquid measuring cup.)
• Evaluate the color of the pan juices, as these will give the gravy its color. If the juices are not a rich, dark brown, pour half of the juices back into the roasting pan. Bring the juices to a boil over high heat and cook until they reduce and dark, about 1 minute. Stir in the remaining juices and return the darkened juices to the measuring cup. The amount of drippings will decrease, but the finished gravy will be darker and taste better without having to resort to bottled gravy coloring.) Add enough stock to the drippings to measure 2 cups total cooking liquid.
• Place the roasting pan on top of the stove over medium-low heat. Add 3 tablespoons of the reserved fat to the pan. Whisk the flour into the pan. Let the mixture bubble, whisking constantly, until it turns beige, 1 to 2 minutes. Add the broth mixture and whisk well. (This is your chance to eliminate any lumps, so put some elbow grease into it!) Bring to a simmer, whisking up the browned bits on the bottom of the pan. Cook, whisking occasionally, until the gravy has thickened and lost any taste of raw flour, 2 to 3 minutes. If the gravy seems too thin, increase the heat to medium and boil until it is as thick as you wish. If the gravy seems too thick, thin with additional stock. Season to taste with salt and pepper. If desired, strain the gravy through a wire sieve to remove any extraneous bits of drippings.