1. Pour all of the pan juices and into a gravy separator or glass bowl and allow the fat to rise to the top. Skim off the fat and reserve.

2. Place the roasting pan on the stove and heat over a medium-high flame.

3. Deglaze the pan by pouring in 1/2 cup of the broth and whisking vigorously.

4. Add the reserved fat and whisk in the flour. Continue whisking, scraping up all of the browned bits in the pan, until the wheat scent dissipates from the flour.

5. Whisk in the reserved pan juices and remaining chicken broth. Continue to cook, stirring often, until the gravy thickens.

6. Add the salt, pepper, cream, and cognac.

7. Adjust the cream, cognac, and seasonings as needed.