Pour all the pan drippings into a large glass measuring cup. Allow to sit for a minute for the fat to rise to the top. Skim all the fat off the top of the drippings.

Add chicken stock to the remaining drippings to make 3 cups.

Put roasting pan on the stove on medium heat. Add in 3 tablespoons of the skimmed fat back into the pan. Sprinkle in 3 tablespoons of all purpose flour and whisk together to make a roux. Cook flour mixture about 2 minutes until nicely browned. Remove from heat.

Whisk in the chicken stock. Don't stop whisking until the roux and the chicken stock are completely incorporated.

Return pan to heat and stir constantly until mixture bubbles and thickens. Add salt and pepper. Remember to taste as you add so you get the gravy just right!

Enjoy