Instructions:
1. If you have pan drippings from a roasted chicken, start by adding them to a saucepan. If not, you can skip this step.
2. In the saucepan over medium heat, melt the butter. Once melted, add the flour and whisk constantly to create a roux. Continue whisking until the roux turns a light golden brown, which should take around 2-3 minutes.
3. Slowly pour in the chicken broth while whisking continuously to prevent lumps from forming. If you have pan drippings, make sure to incorporate them with the broth.
4. Add the poultry seasoning, salt, and pepper to the saucepan. Stir well to combine.
5. Allow the gravy to come to a simmer while stirring occasionally. Let it cook for about 5-7 minutes until it thickens.
6. Reduce the heat to low and stir in the heavy cream or milk. Continue to simmer for an additional 2-3 minutes until the gravy reaches your desired consistency.
7. Taste the gravy and adjust the seasoning as needed with more salt and pepper.
8. Once the chicken gravy is ready, remove it from the heat and serve hot over roasted chicken, mashed potatoes, biscuits, or any other dish of your choice.
