Pan drippings and good quality chicken stock combined to measure 1 3/4 cups
Salt and freshly ground black pepper, to taste
Instructions
Pour the drippings from the chicken into a measuring cup or fat-separating cup. Skim off the fat and put 1/4 cup of the fat in a medium saucepan over medium heat. Reserve the de-fatted drippings and set aside.
Scrape up bits in the roasting pan and add to the saucepan.
Stir in the flour. Continue cooking the roux for 2 minutes, stirring constantly.
Add the chicken stock to the reserved de-fatted drippings in the measuring cup to measure 1 3/4 cups. Pour the liquid into the saucepan and cook, stirring, until thickened. If too thick, add a little more stock. Simmer for 2 minutes.
Taste and season with salt and pepper, as needed.
Strain through a mesh sieve and pour into a serving dish.