I used chicken for my gravy, and I didn’t use celery or carrots. I made a change in the flour also I used gluten free flour instead of all-purpose flour.

• Turkey or chicken
• 1/2 cup each of chopped onion, celery, and carrots.
• 1/4 cup fat from the roasting pan
• 1/4 cup all-purpose flour(or gluten free)
• juice from the pan
• About 2 cups turkey or chicken broth
• Salt and freshly ground pepper

1. Prepare the turkey or chicken for roasting. Before placing in the oven, add the chopped onion, celery, and carrots to the roasting pan.
2. Roast the bird according to your recipe(I just used a pre roasted chicken)
3. Make the giblet broth while the bird roasts.
4. When the turkey or chicken is done, remove it to a platter to rest while you make the gravy.
5. Pour all the juices into a glass measuring cup. Measure 1/4 cup fat and return it to the roasting pan.
6. Measure and reserve the brown liquid. Discard the remaining fat or set it aside to make additional gravy for leftovers.
   
7. Scrape the bottom of the pan to loosen the vegetables and bake on bits.
8. Add flour to the roasting pan.
9. Blend the fat and the flour with a wooden spoon, making a thick, smooth mixture.
10. Over low heat, let the pan’s contents bubble and cook for 2 minutes. Theirs eliminates the taste of raw flour.
    
11. Slowly whisk in the reserved brown liquid and enough broth to bring the gravy to the consistency you like, about 2 cups of liquid in all.
12. Simmer for for barely 5 minutes longer, until the gravy is thick and smooth. season with salt and pepper!
13. Enjoy it on any food you’d like!