Write an article based on this "Remove the meat from the pan and pour the drippings into a measuring cup. Skim the fat from the drippings. Add the chicken stock to the drippings and set aside."
Take whatever meat that you were cooking out of the roasting pan, and set it aside to rest. Tilt the pan to one side, so you can pour all of the meat drippings into a measuring cup. Make sure that the measuring cup that you're using is heat-resistant and can hold at least 2 cups (473 ml). While the drippings from the meat have plenty of concentrated flavor, it will also have a lot of fat. Let the drippings sit for a moment so the fat rises to the surface. Use a spoon to carefully skim the fat from the top and discard. You can purchase a measuring cup specifically designed to separate the fat out of a liquid. When you pour the drippings through it, the fat stays behind so you don't need to skim it. You can also reserve 2 tablespoons (30 ml) of the fat to use in place of the butter when you make the roux for the gravy if you prefer. When you've removed all of the fat from the drippings, pour the chicken stock into the measuring cup with them. You want the total amount of liquid to equal 2 cups (473 ml), so add enough stock to reach that level and set the mixture aside. If you prefer, you can substitute beef stock or vegetable stock for the chicken stock.