1/4 c. pan drippings
butter, melted
1/4 c. all purpose flour
1/2 tsp. celery salt
Pepper (opt.)
2 c. chicken juices, broth and/or water

1. Pour pan drippings into measuring cup, leaving crusty brown particles in roasting pan. Add butter if necessary, to measure 1/4 cup. Return drippings to pan.

2. Stir flour, celery salt and pepper into pan drippings. Cook over low heat, stirring constantly until bubbly. Remove from heat.

3. Pour flour mixture into 2 quart saucepan. Blend in liquid, cook over medium heat, stirring constantly, 3 to 5 minutes. Serve hot.