Beef/Chicken Gravy

 1 chicken stock cube / bouillon cube (sub 2 tsp powder) (Note 1)

1 beef stock cube / bouillon cube (sub 2 tsp powder) (Note 1)

2 1/4 cups (565ml) boiling water

4 tbsp butter , unsalted

4 tbsp flour , plain / all purpose

1/2 tsp onion powder (ok to omit or sub garlic powder)

1/4 tsp finely ground black pepper

Pinch of Poultry Seasoning

Salt , if needed

Crumble cubes into boiling water, mix to dissolve.

Melt butter in a saucepan over medium heat.

Add flour, onion powder and pepper. Mix into butter with a wooden spoon or whisk.

While stirring, slowly pour in half the liquid. Once incorporated into the flour butter roux (it will thicken quickly), add remaining liquid and mix.

Stir for 1.5 - 2 minutes until it thickens to a gravy consistency (it's quick as water is already hot). Taste, add more salt and pepper if needed.