<http://schema.org/recipeInstructions>
" Remove the vegetables and neck from the roasting pan; discard. Strain the pan drippings into a fat separator. Let it stand for 5 minutes so fat rises to the top. Pour the juices at the bottom into a large (4-cup) measuring cup, leaving the fat behind. Place the empty roasting pan across two stove burners over medium-high heat. Add the wine and cook, stirring and scraping up any brown bits, 1 minute. Pour the wine from the roasting pan into the measuring cup with the pan juices. Add enough chicken broth to make 4 cups of liquid. Melt the butter in a large saucepan over medium heat. Sprinkle the flour over the top and cook, whisking often, until deep brown in color, 4 to 5 minutes. Gradually whisk in the 4 cups of liquid; bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, 8 to 10 minutes. Season with salt and pepper. Strain just before serving."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a11960/velvety-gravy-recipe-124688/>