Skim fat from pan juices, reserving 1/3 cup fat, and deglaze pan with white wine over moderately high heat, scraping up brown bits. Bring white wine to a boil and remove pan from heat.
In a saucepan whisk together reserved fat and flour and cook roux over moderately low heat, whisking, 3 minutes. Add white wine mixture and stock or broth in a stream, whisking, and simmer, whisking occasionally, 5 minutes. Season gravy with salt and pepper and transfer to a hot gravy boat.
Recipe courtesy of Gourmet Magazine