Melt butter in a skillet over medium heat. Add the flour and stir to combine and cook for 1 minute. Long enough for the roux to form and raw flour to cook out.
Slowly, pour in chicken stock 1/2 cup at a time, whisking to combine. As the mixture thickens, add more stock until complete. This will happen quickly at first, then take longer as the stock is added.
Add in the spices and mix. Slowly add in the heavy whipping cream and whisk as well. Keep over medium-low heat and whisk for about 15 minutes until it is nice and thick. It should slowly drip off a spoon in thick clumps when ready. Similar to a thick gravy.
You can adjust the seasonings to taste.
Store in an air-tight container or Ziploc bag in the refrigerator for up to 1 week, or in the freezer for 2-3 months.