Ingredients
3/4 cup water
Chicken broth or water
1/2 cup all-purpose flour
Salt
Cracked pepper

Directions
Deglaze pan by stirring 1/4 cup water into pan with drippings.

Cook over medium-high heat, 2-3 minutes stirring and scraping pan. 

Strain pan juices into 4-cup measure; remove excess fat, reserving 3 tablespoons fat. Add enough chicken broth or water to equal 3 cups liquid; set aside. 

Combine 3 cups pan juice mixture and 3 tablespoons reserved fat in 3-quart saucepan; cook over medium heat 3-5 minutes or until mixture comes to a full boil. 

Meanwhile, combine remaining 1/2 cup water and flour in jar with tight-fitting lid; shake well to mix. Slowly stir into hot pan juice mixture. Continue cooking, stirring constantly, until mixture comes to a full boil; boil 1 minute.

Season to taste with salt and cracked pepper.