Pour the drippings into a glass measuring cup and spoon off the fat. In a medium bowl, whisk together the chicken broth and flour.
Place the roasting pan on the stovetop over medium-high heat. Pour the broth-flour mixture into the roasting pan, scraping up the browned bits, and whisk until the liquid begins to thicken, 1 to 2 minutes.
Add the reserved drippings to the roasting pan, season with salt and whisk until thick, about 2 minutes. Transfer the gravy to a pitcher and serve hot.