1 onion, finely chopped
1 garlic clove, smashed (or garlic granules)
1 ½ tbs plain flour
1 ½ cups chicken stock
Rosemary or thyme, to taste
Melt butter in a large saucepan over medium-high heat. Cook onion, garlic and thyme (or rosemary), stirring, for 5 minutes or until browned (the colour will improve the taste and colour of your gravy). Add flour and stir to coat. Cook for 30 seconds. Slowly stir in stock until combined.
Scrape brown bits from base of pan. Bring to the boil over high heat. Reduce heat.
Gently boil for 4 minutes or until sauce thickens. Strain into a small jug.