reserved pan juices from roasting chicken
1 tablespoon plain flour
½ cup white wine or cider
1 teaspoon Dijon mustard
2 cups chicken stock
sea salt and freshly ground pepper
Scrape all the cooking juices and sticky bits from the roasting pan into a small saucepan.
Scoop off most of the fat and discard. Whisk in the flour then the wine and mustard and bring to the boil. Whisk in the stock and season lightly then simmer for 10 minutes until reduced and glossy. Season again if needed then strain into a warm serving jug.