Another roux-thickened sauce. This recipe may be doubled.
After roasting the poultry, remove it to a platter and keep warm. Pour off the fat from the roasting pan and reserve 1/4 cup. Also, pour off the degreased pan juices and reserve separately. Place the roasting pan on a burner over medium heat and pour in:
2 to 4 tablespoons reserved fat from roasting pan, melted butter, or rendered bacon fat
Stir in:
2 to 4 tablespoons all-purpose flour
Cook, whisking or stirring constantly and scraping up the browned bits from the bottom and sides of the pan, for several minutes to remove the raw taste of the flour and smooth the mixture. Add:
Reserved pan juices and enough Chicken Stock or other liquid to make 2 cups
Chopped cooked giblets (optional)
1/4 cup or more light or heavy cream (optional)
Salt and ground black pepper to taste
Cook, whisking or stirring, until the gravy is thickened to the desired consistency. Strain through a fine-mesh sieve, if desired, and serve hot.
