4 tablspoon butter
1/2 cup minced onion
1/3 cup minced celery
1/3 cup green pepper
2 minced cloves or garlic
1/2 cup flour
2 15 oz cand of chicken broth or 1 qt of homemade chicken stock
1 bay leaf
1 teaspoon chili flakes
1/2 teaspoon black pepper
salt

In a medium saucepan, saute onion, celery, and green pepper in butter of moderate heat until the onions are translucent. Add garlic and flour and mix until well incorperated. Continue to cook over moderate heat, stirring frequently, until the mixture is a light brown color, which takes about 5 minutes. Add 1 cup of stock or broth and bring to a boil, stirring constantly with a whisk. Add remaining stock or broth and bring to a boil stirring constantly. Add bay leaf, chili flakes, and black pepper. Let simmer for 10 minutes, stirring frequently. If a thicker gravy is desired, simply let boil and reduce slightly. Add salt if needed.