How to make gravy with chicken stock?

Put about a table spoon of er in a pan and melt it. Add about a tablespoon of flour and mix them together until the flour is browned. (this mixture is called a "roux"). After the flour is browned slowly pour in about a cup of the chicken stock. Stir with a whisk to keep out the lumps. If you get lumps, you can strain it, don't worry. Add salt to taste. This will give you about a cup of gravy. If you want more, increase all the ingredients. i.e., use two table spoons of er and two tablespoons of flour and two cups of gravy. BTW, when you take the stock out of the freezer you will probably have a layer of fat across the top of it -- just sc it off and throw it away. That way, your gravy will be not only delicioius, but healthy!