Liquid from chicken that has been baked/roasted in a closed container - about 3-4 cups
3 heaped dessertspoons buckwheat flour
1-2 tsp dried chives or parsley
Pour chicken liquids into a medium saucepan. Place buckwheat flour in a mug, and add some of the chicken liquids, mixing to a smooth, runny mixture. Place saucepan over medium heat, add flour mixture slowly, whisking to ensure no lumps. Add other ingredients, and cook over medium heat until hot and thickened.