Make a roux by heating drippings or melting butter over medium heat. You can do this directly in the roasting pan or any skillet. Add flour and whisk until bubbly and thick.

Once the roux is nice and bubbly, add the stock and whisk until the gravy thickens and bubbles too.

Pour through a fine mesh sieve to remove any lumps, or at the last resort, use an immersion blender.

Add salt and pepper to taste at the very end.

Pour into a gravy boat and serve piping hot.