Prepare the pan and vegetables

• Scrape up all the scraps from the roasting pan and keep the chicken juices and fat.
• Dice the onion, celery rib and carrot into a mirepoix.

Sauté the mirepoix

• Set the pan with the chicken fat over medium heat and add the mirepoix.
• Season with salt and sauté until cooked through.

Add flour and deglaze

• Sprinkle in the flour and coat the vegetables.
• Deglaze with the white wine and add the thyme.
• Bring to a simmer and reduce, cooking out the alcohol, until thickened by half.

Simmer with stock

• Pour in the chicken stock and season with salt and pepper.
• Bring up to a simmer and cook until thickened.

Finish the gravy

• Remove the thyme.
• Strain the gravy or blend it until smooth.