Mashed Potato Gravy

Melt drippings, butter, schmaltz. Add flour and blend over moderate heat until the mix gets sort of golden in colour. Whisk in the stock and bring to a boil, stirring all the while. Reduce heat and simmer, stirring for 10 minutes or until the gravy is thick enough for you. Season with pepper. There should be enough salt in this from the canned stock but if it's not enough for you, go ahead. If you want that KFC touch, add some MSG, about 1/4 teaspoon should do it. Interestingly, MSG is actually fairly low in sodium (I'm on a sodium restricted diet and notice these things). You may, of course, use homemade stock or a mix of stock and milk.