Prepare Your Drippings or Stock: If you're using chicken drippings, collect them after roasting your chicken. Allow them to settle in a measuring cup and skim off the fat. Substitute with chicken broth if drippings aren't available. You will need a total of 2 cups.

Create the Roux: In a medium saucepan over medium heat, melt the butter. Add the flour gradually, whisking constantly for 2-3 minutes until it forms a lightly golden brown roux.

Incorporate the Liquid: Begin to slowly whisk in the chicken drippings or broth. Whisk consistently to avoid lumps and ensure a smooth consistency.

Simmer to Thicken: Bring your gravy to a gentle simmer. If it's thicker than desired, adjust by whisking in a little more broth, milk, or cream.

Season and Serve: Finish by seasoning with black pepper, salt, and any optional garlic and onion powders to your taste. Adjust as needed and serve warm with your favorite dishes.