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Place the reserved onions and celery from the bottom of the roasting pan into a blender.
Pour the drippings from the pan into a fat separator and pour off the fat. Pour the drippings into the blender. Alternatively, tilt the pan and skim off as much fat as possible.
Squeeze the roasted garlic out of the peels and place it in the blender.
Add 1 cup chicken or turkey stock and puree on high until smooth and thick. Add additional stock until it reaches desired thickness. If it is too thin, add a few pieces of onion from the cavity of the bird to thicken. Season with salt and pepper to taste.