Step 1

Melt the butter in a saucepan over medium heat. (If you have fat drippings from the meat you can use them, either chicken or beef.) Add the flour along with the onion and garlic powders. Whisk well together to make a roux. Cook, whisking continuously, for about 2 minutes to cook out any flour taste.

Step 2

Slowly whisk in half of the stock, whisking constantly. Once that has amalgamated (It will be thick already) whisk in the remainder of the stock.

Step 3

Cook, stirring, for about 3 to 4 minutes over medium heat, until the mixture bubbles and thickens. Simmer for a few minutes. Taste and adjust seasoning as required with pepper and salt. (Depending on your stock you may not need any salt.)

Step 4

Pour into a gravy boat and serve hot! Store any leftovers in a covered container in the refrigerator.