Reserved pan liquid plus enough chicken stock to make 950 milliliters of liquid
55 grams unsalted butter, cut into 4 equal pieces
35 grams all-purpose flour
80 milliliters dry white wine
2 tablespoons finely chopped fresh Italian parsley leaves
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 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 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.