Heat your saucepan over low heat, around 140°C/285°F. Add the butter and let it melt completely. Once melted, sprinkle in 2 tablespoons of flour and cook for 7 to 8 minutes, stirring constantly. Keep stirring until the flour turns a medium brown color - be patient and watch carefully to prevent burning.

Add the remaining flour and continue stirring. The mixture will start to look like wet sand. This is your roux, and it needs to become golden brown to give your gravy that perfect color. If it starts to smell nutty, you're on the right track.

Now comes the most important part: slowly pour in the water while whisking continuously. Add it bit by bit - this prevents lumps from forming. Drop in the chicken cube and keep whisking until it dissolves completely.

Turn the heat up to medium (175°C/350°F) and bring everything to a gentle boil. Keep cooking for about 5 more minutes, stirring occasionally. You'll know your gravy is ready when it coats the back of a spoon and slowly drips off instead of running like water.

If your gravy seems too thick, add a little hot water, one tablespoon at a time. If it's too thin, let it simmer a bit longer. Give it a final taste and add a pinch of salt if needed. Pour it through a strainer if you want it extra smooth, then serve hot over your fried chicken or mashed potatoes.

Remember: low and slow is the key to perfect gravy. Take your time with the flour-browning step, and you'll be rewarded with rich, lump-free gravy every time.