Pan drippings from roast poultry
1/4 C flour
Pour pan drippings into a large measuring cups along with brown bits and whatnot. Skim and reserve the fat from the drippings.
Pour 1/4 C of the fat into a med saucepan. Stir in flour.
Add enough broth or water to remaining drippings in the measuring cup to equal 2 cups. Add all at once to flour mixture in saucepan.
Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Season to taste.
Makes 2 cups.