Reddit mentions of SCI Cuisine International 4 Cup Skimmer

how we make gravy in my house:

• Deglaze pan with just enough of the appropriate stock to get all the fond. sure to get all the bits in the corners with your sauce/gravy wisk
  
• Drain deglazed stock/juice/fat from bottom of pan into gravy/fat separator
  
• spoon a few tablespoons of fat back into roasting pan and place pan onto heat
  
• once fat is hot add flour to to fat and being to make a roux.
  
• cook roux until brown or dark brown as my father likes to say "Be Bold... just don't burn it"
  
• slowly reintroduce juices back into the roux while stirring constantly. It is possible that you have enough deglazing juices to make all the gravy you need but i find you often need more liquid.
  
• add additional liquid until gravy is the consistency you like. When i say additional liquids i mean the water leftover from cooking your potatoes/veggies (you didn't drain those down the sink did you?) also you can use stock to add more meaty flavor but honestly the deglazing juices should be enough
  
• season to taste
  
  It may seem like a lot of steps but once you have it down it takes maybe 15-20 minutes and is so so worth it. I find that gravies thickened by a slurry don't have the same depth of flavor you get with the roux method.