I didn't grow up with gravy, so it has always been a mystery to me.
So, this might be obvious to most everyone but me!
take the drippings from the baked chicken (this assumes you bake whole chickens or chicken parts with the skins on, NOT chicken breasts) and put them in a frying pan. Add a little chicken bullion , add enough water to double the drippings, take a coffee cup and fill it a third or so with flour, add water to the cup and stir.
Turn up the heat on the stove, salt, peper, and pour in the water/flour mix, whisk away, and presto, yummy!
I am pretty picky about bullion, and use a kind in the jar with ingredients that I recognize -
so, beer? hmm. I'll add that to my list of things to try. I might be having pulled pork weekly til I get it right !