Melt margarine in a heavy saucepan over medium heat. Stir in flour, and cook, stirring constantly with a wire whisk, 1 minute. Gradually add chicken broth and remaining ingredients, stirring constantly. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, until slightly thickened. Yield: 7 (1/3 cup) servings.
NOTE: To degrease drippings, place drippings in a large heavy-duty, zip-top plastic bag (the fat will rise to the top). Carefully snip off one small corner of the bag. Begin draining the drippings into a 4 cup measure or large bowl, stopping before the fat layer reaches the opening.