Recipe - Gravy

Hello,

This is another "recipe" that I feel silly posting, but since I had no idea how to make gravy that did not come from a jar, I will post this for you. When we boil, steam or even bake meat we take the drippings and, if necessary, add a bit of filtered water and heat. We then take up to 3 tbsp. of Argo Corn Starch and mix it with a tiny bit of water, just enough to make a watery paste. We then add that mixture to the "stock" to boil. As the stock thickens you can add salt and pepper if you wish. If you, like me, were too generous with the corn starch you can run it through a strainer at the end.

We also make gravy by thawing frozen stock that we have put into small or even quart size freezer bags. It takes even better than gravy made from just the drippings or boiled water because it contains the flavors of the chicken bones, skin, and veggies. It also turns to gravy much more easily.