Ingredients

• 0.25 cups pan drippings from roasted chicken
• 0.25 cups all purpose flour
• 2 cups chicken stock or broth
• salt and freshly ground black pepper to taste

Instructions

1. 1 Gather all ingredients.
2. 2 Pour pan drippings into a large measuring cup. Scrap the browned bits into a 2 cup measure.
3. 3 Skim and reserve fat from drippings.
4. 4 Pour 1/4 cup of the fat into a medium saucepan. If you don't have 1/4 cup fat, add enough butter to equal 1/4 cup. Set over medium heat.
5. 5 Whisk in flour. Continue cooking for 1 to 2 minutes, whisking constantly.
6. 6 Add stock or broth to the remaining drippings in the measuring cup to equal 2 cups.
7. 7 Slowly whisk in stock mixture until fully incorporated.
8. 8 Cook, stirring frequently, over medium heat until thickened and bubbly, Cook and stir 1 minute more. Season to taste with salt and pepper.

Nutrition per serving