2 tablespoons pan drippings (from pork sausages, chicken etc or use bacon fat)
14 cup flour
1 teaspoon black pepper (lots of black pepper!)
1 pinch garlic powder
1 12 cups chicken broth
12 cup 18% table cream or 12 cup half-and-half
Heat the pan drippings over medium heat. Whisk in flour and cook until lightly golden brown (about 3-4 minutes, the flour must be light brown! ). Add in black pepper and garlic powder; then add in the broth and whisk until smooth; bring to a simmer, then slowly whisk in the cream. Cook until slightly thickened (about 4-5 minutes). Season with more black pepper and salt if desired.