Melt some butter with white pepper. Black is fine, too.
Add some flour. I didn't add any salt because I knew there was enough in the broth recipe I cooked the chicken in.
Mix that up and throw in the chicken stock you made up from the biggest bird you could get your hands on. Mine was close to 6 lbs. I have Ina Garten's chicken soup broth recipe in my head as a general guideline. Strain and strain again through cheese cloth. Cook the broth down to around 3 1/2 cups or so. I double strain as I use a lot of herbs and whole pepper corns in the broth.
Cook and stir until nice and darkened and thickened.
Throw that chicken in there....
Stand back and be ready for the stampede back to the kitchen for 2nd's. Guaranteed to be a hit!