1/2 cup or one stick unsalted butter
1/2 all purpose or gluten free flour
1 quart of cold chicken stock
1/3 cup of heavy cream
Salt and ground white pepper
Large sauce pan
Whisk

1/2 cup or one stick unsalted butter 1/2 all purpose or gluten free flour 1 quart of cold chicken stock 1/3 cup of heavy cream

Melt butter over medium low heat then whisk in flour about 10-12 minutes.
Slowly whisk the cold stock into the flour/butter mixture. Reduce heat to low , bring gravy to a simmer cook for 10-15 minutes stirring occasionally cook on low heat until its thick enough to coat a spoon. Add heavy cream and seasoning .