Melt 2 to 4 tablespoons of butter in a saucepan over medium heat
Whisk in 2 to 4 tablespoons of all-purpose flour
Cook the flour and butter mixture for 1 to 2 minutes
Slowly whisk in 2 cups of chicken stock
Whisk until smooth and lump-free
Bring to a gentle simmer
Cook until thickened, about 3 to 5 minutes
Season with salt and black pepper
Add garlic powder, onion powder, or herbs if desired
Stir in a splash of cream or milk if a richer gravy is wanted
Strain if a smoother gravy is preferred
Serve warm