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I just really make sure to SPRINKLE the flour slowly into the fat while whisking briskly. I also like to use a little bit of veggie broth with the giblet broth when adding liquid to the roux. It makes the flavor a little fuller, I think.
Really, good gravy comes about from lots of practice--and there are LOTS of sauces that can help you practice your gravy skills, especially white sauces (bechamel), redeye gravy, milk gravy, etc. I'm quite sure my gravy is good because I practiced, and not just at Thanksgiving or another major dinner event. There's something to be said for making excellent gravy, and I think it's an essential skill--I love gravy.
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If I am not better, at least I am different. --Jean-Jacques Rousseau
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