Saturday, November 29, 2008


This is the easy version of gravy. The traditional gravy for when a turkey is roasted (like Christmas), is Giblet Gravy.


1 carton organic chicken stock

4 cups water
1 cup evaporated milk
2 pats butter
1 chicken bouillon cube
fresh cracked pepper to taste
4 TBS cornstarch

Bring stock and water to a boil. Reduce to a simmer and add milk, butter, bouillon, and pepper. You might want to add a little salt, depending on the stock you used. Allow to simmer for 10 minutes. Meanwhile, dissolve cornstarch in cold water, stirring until lumps are gone. Add cornstarch mixture to gravy slowly while whisking. Simmer at least another 10 to 15 minutes, whisking occasionally.


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1 comment:

Anonymous said...

Sounds easy...and healthier than gravy from a packet of powder!