1/2 cup butter
1 tsp coarse black pepper
1/2 cup all-purpose flour
4 cups pan drippings OR 4 cups chicken stock
If using drippings from a chicken or turkey: pour drippings into a fine mesh strainer then allow the drippings to cool a bit so that the fat rises to the top and starts to solidify. Use a spoon to remove the fat. If you don’t have enough drippings to equal 4 cups, add enough chicken or turkey stock until you have 4 cups of drippings.
If you’re not using turkey or chicken drippings, use 4 cups chicken or turkey stock.
In a large saucepan, melt 1/2 cup butter over medium-low heat. Sprinkle in 1 tsp coarse black pepper. Slowly add in 1/2 cup all-purpose flour, constantly whisking to combine. After a few minutes, the flour will be well incorporated into the butter. Slow begin to pour in drippings and/or chicken broth into the pan, constantly whisking. Allow the gravy to cook for several minutes, so that it can thicken up. Serve immediately, or keep on very low heat until you’re ready to serve.