For 6 cups gravy, pour drippings from roasting pan into bowl, skim off fat and put 1/2 cup fat into saucepan. Blend in 1/2 cup flour. Measure skimmed drippings and add water to make 6 cups. Cook fat and flour until bubbly. Add liquid all at once and cook until thickened, stirring constantly. Season to taste. Ground or chopped, cooked giblets can be added.