dinner came out great! after the hens were done roasting, i heated up the roasting pan and deglazed with a little white wine, and added my chicken stock. let that reduce, and strained all the veg out. i put it to the side in a glass bowl and allowed the fat to seperate. i skimmed the fat off, and set it aside.

the remaining juices were returned to a saucepan and set on low heat. i adjusted the salt and pepper, and added a bit of kitchen bouquet to darken it up a bit as well as add a rich flavor. i then used the skimmed fat to make a roux to thicken it with, and cooked it down for about 15 minutes to cook the raw flour taste out of the roux. it came out great!