Pour pan drippings into a measuring cup. Loosen the browned bits from the roasting pan and add to drippings. Skim fat.
Reserve 1/4 cup fat and transfer to a saucepan; whisk in flour until smooth. Bring to a boil. Add enough broth or water to pan drippings to measure 2 cups.
Gradually stir into flour mixture in saucepan. Return to a boil; cook and stir for 2 minutes or until thickened. Season with salt, pepper and browning sauce if desired.Servings: 2 cups