Ingredients:

Reserved pan liquid plus enough chicken stock to make [conversion imperial="4 cups" metric="950 milliliters"] of liquid

[conversion imperial="¼ cup" metric="55 grams"] unsalted butter, cut into 4 equal pieces

[conversion imperial="¼ cup" metric="35 grams"] all-purpose flour

[conversion imperial="? cup" metric="80 milliliters"] dry white wine

2 tablespoons finely chopped fresh Italian parsley leaves

Kosher salt

Freshly ground black pepper

1. Strain the pan liquid through a fine mesh sieve into a large gravy separator and discard the solids. Add enough chicken stock to equal [conversion imperial="4 cups" metric="950 milliliters"] of liquid.

2. Place the roasting pan over a stovetop burner set to medium heat. Add the butter and flour. As the butter melts, stir with a wooden spoon and cook until the mixture turns the color of peanut butter, about 5 minutes, stirring frequently. Add [conversion imperial="4 cups" metric="950 milliliters"] of the reserved pan liquid (but not the fat) and the wine.

3. Bring the gravy to a boil, whisking frequently to dissolve the lumps.

4. Lower the heat and simmer the gravy for a few minutes or until it reaches the consistency you like. If the gravy gets too thick, add more chicken stock a little at a time and simmer until it reaches the right thickness. Turn off the heat. Add the parsley. Season with salt and pepper.