Chicken Gravy

Heat a saucepan over medium heat. Add ½ cup of drippings (or chicken broth) to the pan. Add ¼ cup flour and whisk together until it makes a smooth paste (add more flour if it seems a little greasy). Cook, whisking, until the mixture begins to change to a light golden color.

Add broth and more drippings: Whisk in 2 cups of chicken broth and an additional ¼ cup of drippings (or teaspoon of chicken bouillon paste).

Thicken: Allow the gravy to cook, whisking constantly for about 5 to 8 minutes, or until thickened. If the gravy is too thick, add more broth or drippings liquid. If the gravy is too thin after cooking for 10 minutes, add a cornstarch slurry (mix 1 teaspoon of cornstarch with 1 tablespoon of water and then add it to the gravy).

Once you are happy with the consistency of your gravy, taste it. Add more pepper (and salt if needed), and some chicken bullion taste if you want to further boost the flavor.