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There is a ridiculously easy way to make gravy..

Empty several cans of low salt Swanson's chicken stock into a heavy pot along with
a clove studded onion, bay leaf, teas each of dried thyme, sage and rosemary.  DO
NOT ADD SALT AT THIS POINT
Over low heat, reduce by at least half.  Check for seasonings, add salt and pepper
and adjust seasonings.  Add this pt you can cool and put in frig to be finsihed
just before serving.  Bring to boil, add pan juices and thicken with a cornstarch
slurry [1 tablespoon of cornstarch added to 1/2 cup COLD liquid--I use wine] and
cook until thickened.

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