Step 1

Make a gluten-free roux. Heat the fat over medium-low heat in a small saucepan until shimmering. Sprinkle in the flour. When it hits the fat, it will be very thick. After 30 seconds or so, the mixture relaxes into a creamy, bubbling paste. Whisk constantly during this process to keep the roux from burning. Cook, whisking constantly, until golden-brown, 2 to 4 minutes.

Step 2

Add the stock. Whisk in 1 cup of the stock. Cook, whisking constantly, until smooth. Add the remaining 3 cups stock in a slow and steady stream. (For a thicker gravy, add only 2 to 2 1/2 cups of stock.) Cook the gravy until it gently bubbles and thickens, about 5 minutes. This step improves both the flavor and texture.

Step 3

Season the gravy. Stir in the pan juices, if using. Taste and season with salt and pepper as needed. Add the additional seasonings as desired.