notbob wrote:
>
> On 2016-11-08, Doris Night > wrote:
>
> > juices are poured into a (too small) saucepan, and thickened with
> > cornstarch.
>
> The only thing I thicken with cornstarch is pies and Chinese food.
> Gravy is made with flour.

I just made 6 pints of the bestest chicken stock/broth ever 2 days ago.
Did it in the crock pot. Simmered for 24 hours on low, then turned to
high with lid off to reduce for another 5 hours. OMG, it's so tasty.
You'll never find this in a box or can at the grocery store.

I made a tiny bit of gravy yesterday using just that and some
cornstarch to thicken. YUM. Seriously, no extra flavors need to be
added.