I'm from New England. When making gravy I heat and scrape the pan with drippings adding just enough water to loosen bits. I then put in large pyrex measuring quart and put in ice cubes. (Sometimes putting quart in freezer for a bit) The grease turn solid so you can just scrape out with spoon. For a rich gravy, I use 1 tablespoon butter and 1 tablespoon flour for every 1/2 cup to 1 cup drippings and make a paste in a regular sauce pan. When flour absorbed in butter and cooked a bit - slowly add your drippings (add chicken broth from a can for more liquid) Cook over low heat till thicken. I always use "Gravy Master" - a few drops for color and richer taste. Gravy Master is a seasoning and browning sauce found in the gravy section in grocery store. Try it.