re: Making a gravy for poboys out of roast beef drippings

I miss stuff like this. I worked in a Japanese restaurant which processed whole chickens. Whenever I wanted to I could take home carcasses from the chickens which made excellent stock. It's amazing what you can do with food products that are destined for the garbage.

After you finish adding all your spices, seasonings and or herbs just continue to reduce until you get it where you wish, I would think a 50% reduction would be pretty close to where you want to be when finished, should be divine.

If using a thickening agent instead, I would use flour rather that corn starch but that is just me, works either way.