Melt 2 tablespoons of butter in a saucepan over medium heat
Whisk in 2 tablespoons of all-purpose flour
Cook the flour mixture for 1 to 2 minutes until lightly golden
Slowly pour in 2 cups of chicken stock while whisking constantly
Bring the mixture to a gentle simmer
Cook for 3 to 5 minutes until thickened
Season with salt and black pepper to taste
Add a splash of cream or milk if a richer gravy is desired
Stir in pan drippings if available
Remove from heat and serve warm