If using drippings (optional): When you have taken your chicken out of the oven, pour the liquid and drippings from the pan into a liquid measuring cup or a bowl. Let the drippings sit for a minute to allow the fat to separate from the rest of the drippings. Skim off most of the fat from the top.

To make the gravy, use a large sauce pan and add ½ cup of drippings (or chicken broth) to the pan.

Add ¼ cup flour to the pan and whisk together until it makes a smooth paste.

Whisk the mixture slowly over the heat as it begins to brown, creating a roux.

Once you get a nice lightly golden color, add 2 cups of chicken broth and ¼ additional cup of drippings (or 1 teaspoon chicken bouillon paste for flavor if not using drippings).

Allow the gravy to cook, whisking constantly for about 5 to 8 minutes, or until thickened.

If the gravy is too thick, add more broth or drippings liquid. If too thin after cooking for 10 minutes, add a cornstarch slurry (mix 1 tablespoon of cornstarch with 1 tablespoon of water and then add to the gravy).

Once you are happy with the consistency of your gravy, season with pepper (and salt if needed) to taste, and enjoy!

Store leftover gravy covered, in the refrigerator.