Chicken Gravy

Drippings + white flour + stock.

If you don't have these you can substitute:

Bouillion (Better Than Bouillion is the best) + butter + white flour + Swanson's (or similar) canned chicken stock.

In a nonstick pot, melt the butter.
Add in the white flour (gravy is essentially a meat flavored white sauce) and stir it until incorporated into the butter. You can stir it while cooking if you want to get a light brown color. Don't burn it as that will give you a burnt flavor. The Bouillion also adds color which is more important for beef flavor than chicken or turkey.

Add stock. Simmer until thickened stirring it up with a wire whisk - just don't damage the nonstick pot surface. You can play around with the quantities but gravy is pretty forgiving. Just remember to not use water. Always use stock.

If it is too watery, you can dump in more flour directly into the pot as long as you whisk it immediately with a wire whisk. That breaks up the flour clumps. Otherwise, dissolve flour in a bit of broth and add the mixture to the pot.

This is a really basic gravy but it is also really good. Simple, without excess spices. If you want to dress it up, you can chop in some parsley or chives but I think it is very good just as it is.