30g Butter
2 tablespoon Plain Flour
3 cups Chicken Stock
1 tablespoon Sherry


1. Pour off excess meat drippings from roasting pan, leaving 1/4 cup. Add butter to pan and melt on medium heat. Stir in flour and cook for 3 minutes, scrapping off any crusty pieces, until lightly brown.
2. Add stock and simmer, stirring, for 3 minutes, until thickened. stir in sherry and season with salt and pepper to taste.