2 c. chicken broth
2 tbsp. cornstarch
1/4 c. cold water
Salt and pepper
1/4 c. peach brandy (optional)

Spoon off all but 2 tablespoons fat from the roasting pan. Re-glaze by pouring 2 cups of chicken broth into pan. Using wooden spoon, stir and scrape the bits from the bottom of the pan over a low heat. Remove from heat. Mix cornstarch and cold water; stir into pan. Add salt and pepper to taste and peach brandy, if desired. Cook, stirring constantly until the gravy boils. Serves 4.