Melt the frozen bone broth/stock in a large saucepan over low heat. 

When your roast chicken/turkey/pork/or beef is done, strain out the drippings and add them to the melted stock.

Mix together the tapioca starch with water until completely smooth.

Bring the stock and drippings to a simmer. If it doesn’t look like you’ll have enough liquid, add some leftover potato water from making mashed potatoes, or additional stock if you have it on hand. Always err on the side of a bit more gravy!

Then add the tapioca mixture in a thin steady stream while whisking constantly. Add the mixture only until your desired thickness is reached. You may need more or less to achieve the texture you like. If you find your gravy is still too thin, mix together some more tapioca starch with water.

Remove the pan from the heat and season to taste liberally with sea salt and pepper.

Serve immediately.