Poultry Pan Gravy

Directions

1. 1
   Strain juices from roasted poultry into measuring cup. Reserve 1/4 cup of fat and pan juices; discard the rest of fat.
2. 2
   In saucepan, heat the 1/4 cup fat and stir in the flour until blended.
3. 3
   Combine poultry stock with pan juices to make 2 cups. Slowly stir in juices to the blended flour, stirring constantly to avoid lumping.
4. 4
   Cook and stir gravy until smooth and simmer 5 minutes.
5. 5
   Add cooked chopped giblets.