- 1/2 cup (1 stick) butter
- 1 teaspoon black pepper (medium-course grind)
- 1 teaspoon poultry seasoning (use your favorite; if you don't have a favorite, I suggest Olde Thompson Chicken Grilling Spice)
- 1/3 cup flour
- 4 cups chicken (or turkey) broth/stock
- In a small saucepan, melt butter over MEDIUM/LOW heat.
- Add pepper and poultry seasoning.
- Whisk in flour until combined. Continue to stir for one minute.
- Whisk in 3 cups of broth. Stirring constantly, bring to a boil. Continue to stir for one minute. If you feel that the broth is too thick, add more broth in 1/4-cup increments until gravy is desired consistency.
- May be served immediately or refrigerated for later use. If the gravy becomes too thick after refrigeration, add additional broth when reheating.