1. If using drippings: After roasting chicken, carefully pour the pan juices into a bowl or measuring cup. Let it sit briefly so the fat rises to the top, then skim off most of the fat.

2. In a medium saucepan over medium heat, add 1/2 cup of the drippings (or chicken broth if not using drippings).

3. Whisk in the flour until a smooth, paste-like consistency forms. Adjust with a little more flour if it looks too oily.

4. Cook the mixture while whisking constantly until it turns lightly golden.

5. Gradually whisk in the chicken broth along with the remaining drippings (if using).

6. Continue cooking and whisking for 5–8 minutes, until the gravy thickens.

7. If the gravy becomes too thick, add a little more broth. If it’s too thin, mix 1 tablespoon cornstarch with 1 tablespoon water and stir it in.

8. Season with salt and pepper to taste, then serve warm.