[jyl]

For pan sauce, I have a different process. About 3/4 way through the roasting, drain liquid from roasting pan (precise time not important, idea is that most of the drippings have been produced by now). Remove fat using separator or careful ladling (save the fat). Pour drippings in saucepan, add some white wine (1/2 cup), heavy cream 1/2 cup). Simmer to reduce by a third or so. When chicken comes out, if there are more drippings in pan, separate fat and add to sauce.

Starting the sauce while the chicken is still roasting gives you time to thicken it by reducing, rather than with flour.

The fat, use to brown the onions, celery, etc for the stuffing that you'll make on the side.