|Pan drippings||1 Tablespoon (From Roast Chicken)|
|Stock||2 Cup (32 tbs)|
|Light cream/Evaporated milk||1⁄4 Cup (4 tbs)|
1. Skim off most of drippings from the roast chicken. Leave 4 tablespoons of the fat in the pan; stir in the flour and cook and stir until smooth.
2. Add enough chicken broth and water to make 2 cups of liquid. Slowly stir this into the flour mixture, mixing constantly, until gravy is smooth and boiling.
3. Slowly add the cream or milk. Season to taste with salt and pepper.