- 1/4 cup reserved pan drippings
- 1/4 cup all-purpose flour
- 1 3/4 cups chicken stock
- salt and freshly ground black pepper to taste
- Warm pan drippings in a saucepan over medium-low heat. Whisk flour into pan drippings and cook, stirring constantly, until thick and golden brown, 2 to 3 minutes.
- Increase heat to medium. Slowly whisk chicken stock into flour mixture; cook, stirring occasionally, until gravy is thick and coats the back of a spoon, 3 to 4 minutes. Season with salt and pepper.