The best gravy is made from pan drippings -- the juices and fats that come off the meat as it finishes roasting. This could be a beef roast, a chicken, or a turkey. When the meat has a few minutes to go, get your other ingredients out and ready to mix into your gravy:  2 tablespoons flour or cornstarch 2 cups pre-warmed liquid (chicken/beef/vegetable stock, water, milk) Salt and pepper to taste All roasts need to "stand" for 5-10 minutes before being cut up, so you have a little time to make your gravy. Tent the meat by placing foil loosely over the top and set it aside on a cutting board while you attend to the pan drippings. Using a fine mesh sieve, separate the fat from the liquid. Save both. The fat will function just like the butter used for a basic gravy, mixing with the flour to form a roux. For quicker gravy, you can skip this step and simply heat up 2 tablespoons of drippings. However, the chunks of fat will lead to a lumpier, potentially less flavorful, gravy. They should still be warm, but this is especially important if you've moved the drippings to another pan. However, you can also just make the gravy in your roasting pan as well. Simply put the metal pan over two burners on the stove, add the fat back in, and heat up both burners. Use a splash of red wine, water, or stock and then scrape up any brown bits of meat and juice from the bottom of the pan. As soon as you add the liquid you'll likely get a loud sizzle, and you need to work quickly with a whisk or spatula to scrape up all the stuff on the bottom of the pan. Deglazing is when you use a cool liquid to clean a hot pan, removing the flavorful, caramelized bits and adding them to your sauce or gravy. Using a wire whisk, add the flour slowly with one hand while whisking with the other. You want to make a smooth, consistent sauce. Keep whisking until you've removed all the lumps. Lower the heat to medium-low and pour in your liquid 1/4 cup at a time. Whisk it in, removing lumps, then add the next 1/4 cup. Start by using the strained pan...

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Write a summary of the previous text in Vietnamese:
Đong nguyên liệu khi bạn đã nướng thịt xong. Lấy món thịt ra khỏi lò nướng và để thịt sang một bên. Lọc phần mỡ ra khỏi nước thịt. Đun phần mỡ trên bếp với lửa vừa. Hòa tan mỡ trong chảo với một ít chất lỏng nguội và dùng cây đánh trứng khuấy lên. Trộn thêm 2 thìa canh bột mì, mỗi lần một thìa. Từ từ rót thêm 2 cốc chất lỏng đã làm ấm vào hỗn hợp và khuấy đều. Đun hỗn hợp bằng lửa nhỏ-vừa khoảng 10-15 phút, hoặc đến khi có độ đặc như mong muốn. Nêm gia vị khi nước sốt đã đặc. Lọc nước sốt trước khi ăn. Dọn kèm với thức ăn khi sốt còn ấm.