Fresh lemon juice and herbs invigorate the flavor of the stuffing in this simple roast chicken. Drizzle the extra stuffing with water before baking to help keep it moist; you can also use chicken broth or white wine for this purpose.
Pour 1/4 cup of the reserved fat, skimmed from the drippings, into the roasting pan. Sprinkle the flour over the fat while stirring; cook till bubbly.
Add enough broth or water to the remaining drippings to make 2 cups liquid, then pour into the flour mixture. Cook over medium heat, stirring constantly, until thickened.