5 cups chicken stock
1 onion (chopped)
1 teaspoon dried chicken bouillon
3 tablespoons butter
1/3 cup flour
Salt (to taste)
Drippings from turkey pan (to taste)
1/4 teaspoon pepper
In​ a large saucepan, combine the chicken broth, onion, and chicken bouillon.
Bring to a boil, reduce heat, and simmer until mixture is reduced to four cups, about 30 to 45 minutes.
When broth is almost reduced to the correct amount, combine the flour and butter in a separate saucepan. Cook and stir over low heat until flour begins to take on a bit of color and turns tan.
Strain the chicken broth into the pan with the flour mixture.
Stir with a wire whisk. Bring to a boil, stirring constantly.
Pour into containers, cover, and chill for up to 6 days.
When ready to eat, scrape some drippings and fat from the turkey pan into a saucepan and pour in the gravy. Heat until simmering. Taste the gravy. If it tastes flat, add more salt, a bit at a time, until the gravy tastes rich and meaty.
Stir in the pepper.