*Heat the chicken broth for quicker results in making the gravy.

Place flour in a skillet on medium to high heat stir flour and allow it to brown, depending on your pan this can take 5 minutes in a cast iron pan or 10 minutes or so in a stainless steel pan.

Add in the butter and stir with the flour to combine as it melts.

With a whisk about 1/2 to 1 cup of broth at a time, slowly add the liquid so that the gravy remains thick, adding too much liquid at a time will take the gravy longer to thicken up. this is not a problem if you are making the gravy a day ahead of time, as it cools and you refrigerate it, the gravy will thicken, if you are serving it immediately you don't want it too thin out too much as it could take a long time to simmer and thicken if you prefer your gravy thick.

You'll whisk the roux (butter and flour) while you're adding the broth until it's all incorporated, then simmer 5 minutes or until the desired thickness.

Add salt and pepper to taste.

Add additional flavor as desired.

Add an additional cup of water or two to achieve the flavor that you like. I often add an additional cup depending on the type of broth or bouillon I use.

fresh herbs are also nice, basil, thyme, oregano.

*Be sure to use a chicken broth, stock, or bouillon you like the taste of, you can use more bouillon for more flavor, or add a tablespoon of soy sauce or a teaspoon of Worcestershire sauce for a nice alternative flavor that will be more complex than just chicken flavor.

*if adding onion, finely dice 1/2 an onion and add it after you add and whisk in the butter. When you're finished making the gravy the onion should be soft enough to be almost invisible and not create lumps, but you can puree the gravy with an immersion blender if needed.