I made this gravy from the liquids remaining after roasting a whole chicken with vegetables.
Before removing it from the oven, I’d made a slurry using 1/4 cup water, 2 handfuls of flour (I don’t worry about an exact amount for this method) and whisked it making sure there were no lumps of flour.
Seasonings could also be added to the slurry.
Once the chicken and vegetables were removed, I added 1/4 cup of the liquid into my slurry and whisked it in, then the roasting pan went on high heat on the stove top.
Let the liquids in the pan come to a boil, whisk constantly and quickly.
Slowly add in a little slurry at a time, using just enough to reach desired thickness (whisking constantly).
Remove from heat. Add salt and seasonings if needed.