- 2 tablespoons Corn Starch
- 2 tablespoons of fat drippings
- 2 cups of broth or water
- 2 teaspoons "Better than Bouillon" chicken base
- 1/4 cup cold water
This is my own special recipe that has proven time after time to be loved by the family. First I take the pan drippings and pour them either into a 2 cup measuring cup or any container that makes pouring easy. I wait a few minutes for the fat or "grease" to separate and float to the top. I then pour this layer off my pan drippings leaving about 2 tablespoons behind. I then add enough water into my 2 cup measuring cup to make 2 cups of total liquid and pour this into a medium sauce pan or back into your roasting pan if it is stove top safe. Add 2 teaspoons of Better Than Bouillion Chicken Base. Cook over medium heat, stirring to loosen brown bits. Mix corn starch and 1/4 cup of cold water; stir into pan. Stirring constantly, simmer over medium heat for about 1 minute or until thicken. Season to taste.
