Juice from roasting pan
1/4 c. chicken broth
Chicken broth
1/2 c. water
3 tbsp. flour
1/2 tsp. dried, crushed basil
Salt & pepper to taste

Pour juice from roasting pan into measuring cup. Add 1/4 cup chicken broth to pan and stir to loosen bits from pan. Add to measuring cup and add more chicken broth to equal 2 cups liquid. Pour into saucepan. Add 1/2 teaspoon dried basil, salt and pepper. Combine 1/2 cup water and flour; mix well. Add to saucepan. Cook and stir until thickened and bubbly.