After moving your roasted chicken to a cutting board, pour the pan drippings into a large glass measuring cup. Scrape browned bits from the pan into the cup -- they provide extra flavor.
With a spoon, skim 1/4 cup of the fat into a small saucepan then add enough water or chicken broth to the glass measuring cup to equal 2 cups total liquid.
Slowly stir in flour into the fat in the saucepan.
Pour the mixture from the measuring cup into the flour mixture in the saucepan. Cook and stir over medium heat until mixture starts to boil. Cook and stir for 1 minute more.
Strain the gravy into a serving dish to get rid of any lumps. Season with salt and black pepper to taste.
