gravy recipe

Ingredients
2 cups (500 mL) chicken stock or vegetable cooking water (approx)
1/3 cup (75 mL) all-purpose_flour
1/2 tsp (2 mL) dried marjoram
1/4 tsp (1 mL) pepper
1 tbsp (15 mL) white_wine_vinegar

Preparation
Meanwhile, pour pan drippings into gravy strainer or large measuring cup; skim off fat, reserving 1/4 cup (50 mL). Add enough of the stock to make 3 cups (750 mL) liquid.
Pour reserved fat back into roasting pan. Using wooden spoon, stir in flour, marjoram and pepper; stir over medium heat for 1 minute. Gradually whisk in stock mixture and vinegar; bring to boil, stirring and scraping up brown bits from bottom of pan. Reduce heat and simmer, stirring often, for 10 minutes or until thickened. Strain into warmed gravy boat.