On 11/22/2016 9:53 AM, Dave Smith wrote:
> On 2016-11-22 8:37 AM, Nancy2 wrote:
>> Jill, there is no way to make jarred gravy taste right. Instead, get a
>> couple packets of gravy base, like French or McCormick makes, make them
>> per instructions with the water, then stir in some chicken broth and
>> "Better
>> Than Bouillion" to,strengthen the chicken flavor...taste and adjust as
>> needed,
>> make a roux and stir that in to make it thicker and make it into a
>> good gravy.
>> It will be ever so much better than the jarred stuff.
>
> I am nor sure there is a single right way to make gravy, but my sister
> in law always made good gravy and she taught me her method. Poor off the
> drippings, let the fat rise and then return some of it to the pan, stir
> in an equal amount of flour and cook to make a roux. Poor off the rest
> of the fat and add the drippings to the pan. If it is a big bird there
> should be enough. Otherwise, use some broth.
>
>
Since Nancy2 didn't quote, you missed the part where I said I'll be
cooking a cornish hen. It's a 20 oz. bird... certainly not big.

Jill