I use about 2 tbsp of drippings from the hen - put them in a pan at medium heat.
I dissolve about 1 tsp of the konjac flour in a little bit of water and keep adding tiny amounts of the konjac flour until I get a thin paste ( like I would if I was using cornstarch or arrowroot)- I usually wind up with about a 1/4 cup of this.
I put the paste into the pan and use a wire whisk to blend the paste into the drippings, then keep whisking until it starts to get thicker. I add stock or water and whisk until I get a nice consistency. This usually makes about 2 cups.
For veggie based sauces, I use unsalted clarified butter instead of pan drippings. I build the sauce with cream, 2% low carb hood milk (for mac and cheese), or broth and browning liquid (for gravy). then add cheese and nutmeg for Mac and cheese, or tamari for the gravy.
To clarify butter - I melt stick butter on low heat in a pan and use a baster to separate the solids from the liquids.
Don't ask me why I make clarified butter ( lol) - it's how I was taught at a vegetarian cooking class many years ago. So I make my usual recipe- and sub the konjac paste for arrowroot paste.
I just want to live happily ever after-every now and then. Jimmy Buffett