I'm from PA & I make it medium/thick. I usually add extra water to roasting pan so I end up with more broth than drippings to make gravy. I use flour & water to thicken. Put flour & water in a Tupperware shaker & mix it up. If broth is greasy I skim the grease off first. Bring broth to rolling boil, turn heat off, add the flour mixture while stirring with a slotted spoon. I never have lumps. Gravy can be frozen in ziploc bags for later use.