Gather your ingredients and have them ready at your cooking station.
If using pan drippings from roasted chicken, pour them into a fat separator or let them sit for a few minutes so the fat rises to the top.
In a medium saucepan or skillet, add 2 tablespoons of the separated fat (or butter if you don't have enough fat).
Heat over medium heat until hot, then whisk in the flour to create a roux.
Cook the flour mixture for 2-3 minutes, whisking constantly until it turns golden and smells slightly nutty.
Slowly pour in the chicken drippings (or broth) while whisking vigorously to prevent lumps from forming.
Continue cooking and whisking for about 5-7 minutes until the gravy thickens to your desired consistency.
Season with salt, pepper, and optional poultry seasoning to taste.
If the gravy becomes too thick, thin it with a little chicken broth or water.