Pan Gravy For Roast Poultry - cooking recipe

Ingredients

roast poultry
hot drippings
1/4 c. all-purpose flour
2 c. water or chicken broth

Preparation

Remove roast poultry to a serving platter; keep warm.
Leaving crusty bits in the roasting pan, pour pan drippings into a large measuring cup.
Skim off and reserve fat from the pan drippings. (To skim the fat from the drippings, tilt the measuring cup and spoon off the oily liquid that rises to the top.)