Ingredients:
24 ounce carton of chicken stock
4 Tbsp. All-Purpose Flour
½ stick unsalted butter
½ tsp salt
½ tsp Black Pepper
Directions:
In a medium sauce pan, melt butter on medium heat. Be careful not to burn butter. Add salt, pepper and flour. Whisk until forms a roué. Add one cup of chicken broth at a time to mix until gravy is thick.

Serve with any chicken dish, biscuits or mashed potatoes.