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Pour drippings from roasting pan into glass measuring cup; let fat come to surface. Spoon off fat, reserving 1/4 cup.
Deglaze pan by stirring 1/4 cup water into pan; cook over medium-high heat, stirring and scraping brown particles until loosened. Pour pan liquid into drippings; add reserved fat and enough water to equal 2 cups liquid. Pour into 2-quart saucepan.
Combine flour and 1/4 cup water or stock, in small bowl; mix until smooth. Add flour mixture to drippings in saucepan. Cook over medium heat, stirring constantly, until mixture boils and thickens; boil and stir 1 minute. Season to taste with salt and pepper.
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