Categories: Gravy, Thanksgiving

Ingredients

• 2 cups chicken or turkey broth (I make my own broth by cooking the necks and gizzards along with Carrots, onion, celery and Parsley but I will have extra canned broth on hand.)
• 1 chicken bouillon cube
• 1 teaspoon low sodium soy sauce (you can't taste it, but it enhances the flavors)
• 1/2 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried sage
• I also add the meat from the cooked necks and gizzards. If you have "Drippings" you can add these too!
• -
• Thickening
• 1/4 cup cold water
• 3 tablespoons corn starch or more
• 1 Tablespoon cold unsalted butter

Directions

1. Add the broth, soy sauce, bouillon and seasonings to a medium pot along with the neck meat and gizzards. Add drippings

2. Combine the cold water and cornstarch in a small tupperware with a lid. Shake to combine.

3. Bring gravy to a boil and whisk in the cornstarch mixture. Reduce heat to medium low. Continue to whisk to ensure that it blends in smoothly.

4. Let it gently simmer until it is of desired thickness. The longer it simmers, the more concentrated the flavor will be.

5. TIPS:

6. If a darker color is preferred, add 1-2 drops of Kitchen Bouquet browning and seasoning sauce

7. If you have drippings simply add them in along with the broth, which will give you even more gravy. You can also measure out your drippings and top it off with enough broth to make 2 cups total. Bouillon may not be needed if drippings are being used. Taste first and add if necessary.

8. Sodium Preference. You may want to consider using reduced sodium broth/bouillon if preferred.

9. Optional ingredient additions. Sauteed onions, shallots and/or mushrooms make a great addition to gravy.

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