Preparation:
A waist-watcher gravy - quite thin. Serve over meat or potatoes.
Cook up bones as for soup, strain liquid. Refrigerate overnight or until white fat on top can be removed with a spoon. Refrigerate meat drippings from the pan and skim off the fat.
Combine broth, flour and cornstarch in a screw-top jar, cover and shake until well combined or use a blender for a larger batch. Pour into saucepan, stir in ketchup, salt, pepper and basil for beef (or sage for turkey, or other herb of your choice). Stir-cook over medium heat until gravy thickens. (Mine didn't thicken but I had some lumps of flour or cornstarch.) Makes about 1 cu |
