Poultry Pan Gravy - cooking recipe

Ingredients

1/4 c. fat from roasted fowl
1/4 c. flour
pan juices and enough poultry stock to make 2 c.
chopped, cooked giblets
salt and pepper to taste

Preparation

Strain juices from roasted poultry into measuring cup. Reserve 1/4 cup of fat and pan juices; discard the rest of fat.
In saucepan, heat the 1/4 cup fat and stir in the flour until blended.
Combine poultry stock with pan juices to make 2 cups. Slowly stir in juices to the blended flour, stirring constantly to avoid lumping.
Cook and stir gravy until smooth and simmer 5 minutes.
Add cooked chopped giblets.