2 tablespoons butter
2 tablespoons all-purpose flour
6 cups chicken stock
1 tablespoon black pepper
Salt to taste

Make a light roux by heating the butter over medium heat and adding the flour. Cook until beige in color. Add 2 tablespoons of fried chicken drippings to chicken stock. Bring to a simmer and add the black pepper, salt to taste, and the light roux. Cook the gravy for 5 to 10 minutes, whipping until smooth. This gravy is great with fried chicken, country-fried steak or buttermilk biscuits.