Step 1

Remove the chicken (or turkey, beef, or pork) from the pan. Use a rubber spatula to scrape up all of the browned bits that might be stuck to the pan. Then pour all of the pan drippings through a fine mesh strainer or piece of cheesecloth and into a clear container.

Step 3

Melt the butter in a small saucepan over medium heat. Once the butter has melted, whisk in the flour. Let cook, whisking constantly, until the butter and flour (the roux) mixture becomes golden brown.

Step 5

Use a baster to suck up the chicken drippings below the layer of fat. Whisk this into the roux. Continue until all of the drippings have been added. (I discard the fat later). If you don't have a baster, you can spoon off the excess fat and then pour the drippings into the pan. Just make sure you put the fat into a container where it can harden and be thrown away - it's bad to dump it down the drain. (Or save it for cooking!)

Step 7

Add the white wine and the chicken broth. Whisk to combine. Then bring the broth up to a steady simmer. Let simmer for 5 minutes or so, until the gravy has thickened. If the gravy isn't thickening enough, melt more butter and flour together in a separate pan, making more roux, then whisk that into the pan. And let simmer for 2 more minutes.