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After roasting, transfer roasted poultry to a serving platter. Pour pan drippings into a large measuring cup. Scrape the browned bits from the pan into the cup. Skim and reserve fat from the drippings.
Pour 1/4 cup of the fat into a medium saucepan (discard the remaining fat; if there isn't enough, use melted butter). Stir in flour. Add enough broth to the remaining drippings in the measuring cup to equal 2 cups. Add the broth mixture all at once to the flour mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with salt and pepper.