Strain all of the juices from the roasting pan into a large measuring bowl. Let the juices set in the measuring bowl on the counter top for about 2 minutes. Skim the fat from the top. Measure the remaining broth in the cup and add chicken broth to make 2 cups. 1. Heat the fat over medium heat until sizzling. Whisk in the flour and continue to cook while whisking until lightly browned.