I'm in the Midwest, and have always made/liked my gravy medium thickness. My Mom used to always thicken the pan drippings with flour, but I've taken to using cornstarch lately. I put about 3 tablespoons of water in a jar and add a like amount of cornstarch. Shake like crazy and pour into boiling liquid. I like to whisk it in. Lower heat and let the mixture cook for a couple of minutes to cook out the flour/cornstarch flavor. Stir occasionally until ready to serve. Never get lumps if the thickener/water mix is shaken enough! Always taste for seasonings.
Sometimes, I add a dash of Kitchen Bouquet if the gravy isn't as dark as I would like it to be.
Sue :thumbup: