Strain and reserve pan juices
Skim about ¾ cup fat and put into saucepan. Whisk in about ½ cup of flour over medium heat until a golden brown.
Defat remaining pan juices (need about 4½ to 5 cups); augment with low sodium chicken stock, if needed, and continue to whisk into brown mixture.
Season with sea salt, ½ teaspoon of poultry seasoning, and freshly ground pepper. Use a browning sauce for a darker color, and add an ounce or two of heavy cream to smooth it out before serving.
Optional: – Garlic powder
– Chopped cooked onions