Help with gravy
Frquently I make gravy to go with left over beef, chicken, whatever. Having no pan drippings I use butter, flour, canned broth and spices to make a gravy. Good but not good enough. What can I add to perk it up. Have tried many boullions, dry and paste, but they don't add much. Any ideas short of cooking a turkey or a roast to get real pan drippings?