Get your roast drippings: Prepare your chicken or turkey for roasting as you would normally. Except, this time you are going to place a carrot, a stick of celery, a ¼ onion and any excess skin/fat from the bird into the roasting pan. Then place the bird in the oven and roast until it is done to your liking.

Improve the roast drippings: Remove the bird, carrot, celery, onion, and skin/fat from the roasting pan. At this point, all you should be left with is juices, dripping, and nice browned bits in the roasting pan. Place this pan on your stove over high heat and add in the 6 cups of water. Use a wooden spoon to remove all the brown bits from the bottom of the pan. Once the water starts to simmer add in the 3 tablespoons of bouillon and incorporate it into the liquid. Let this come to a low boil.

Thicken the gravy: Get out a small bowl and add the cup of flour and the cup of water to it. Use either a fork or a small whisk to mix these two together until it is nice and smooth, NO LUMPS. Then slowly add some of the thickening mixture to the roasting pan, making sure to immediately stir it into the liquid with the wooden spoon. Keep on slowly adding the thickening and mixing it in until the gravy is as thick as you prefer. However, be mindful that the gravy will thicken up a little more once it cools down.

Add salt & pepper to taste.

Strain the gravy: Get out a thin mesh shive and place it over a large bowl. Then strain the gravy through the shive.

Ladle the gravy into gravy boats and serve immediately. Enjoy!