On Sat, 27 Nov 2010 18:07:01 -0600, Janet Wilder wrote:

> Heated the gravy and thinned it with a little chicken broth (why does
> gravy get thick when it's a leftover?)

[Modified] Cornstarch and flour's thickening power gets greater as
a liquid cools. Plus the gelling of any stock or drippings you
used.

-sw