Step 1

*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.

Step 2

*If you’re not using turkey or chicken drippings, use 4 cups chicken or turkey stock.

Step 3

In a large saucepan, melt 1/2 cup butter over medium-low heat.

Step 4

Sprinkle in 1 teaspoon coarse black pepper.

Step 5

Slowly add 1/2 cup all-purpose flour, constantly whisking to combine.

Step 6

After a few minutes, the flour will be well incorporated into the butter. Slowly begin to pour in drippings and/or chicken broth into the pan, constantly whisking.

Step 7

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.