2cups chicken broth, a little more for a thinner gravy
1to 2 tablespoons heavy cream (optional)
Heat the pan drippings in a skillet over medium-high heat. Whisk in the flour to make a “roux.” Cook this roux for a minute or two to remove any raw taste of the flour. This is a critical step, so make sure you have cooked this for at least a full minute before adding the liquid. Add one-third of the liquid and whisk together. This will turn very thick after a moment or two. Add the next third of the liquid, and whisk, making sure all lumps are removed. Once this has thickened fully, you can add the remaining liquid. If your gravy is too thick to your personal liking you could add some additional liquid, or even finish with a tablespoon or two of heavy cream if you desire.