Better Than Bouillon, Chicken Base, 8 oz

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If you need gluten-free gravy, then absolutely use cornstarch. If you brown the butter in the skillet before adding the broth, then you'll at least have that dimension of flavor in the final product.

Even when roasting a large ham, there might not make enough drippings to make gravy. My goal is to have 2 total cups of liquid in the measuring cup. It can be a mix of 2 cups of drippings and/or store-bought ham bouillon dissolved in water. You can use ½ cup of ham broth with 1.5 cups of cream or milk. Red-eye gravy is ham gravy with coffee as the liquid! There are other options than bouillon that can be superior. Bouillon contains about 1 gram of carbs per cup, so it’s not totally carb free. And depending on which brand you choose it may contain additives, like MSG, that may not be great. What I found: After making several batches of gravy, the flour is the absolute winner. Because we're simmering butter and flour together, the butter browns, and the flour gets nutty. It is so flavorful it's a no-brainer. There are two ways to get a ham base for the gravy: oven roast a whole ham and use the smokey broth in the roasting pan or buy ham bouillon to make a broth within minutes. Cornstarch goes in at the end of the recipe. Flour goes in at the beginning. How much bouillon do I need?Using coffee base for Red-eyed gravy was very earthy. Not a winner but interesting to try. Ham gravy without roasting a whole ham One thing I noticed when using cornstarch, even when the gravy cooks clump-free, once it starts to cool, the film on the top adds clumps after you stir it. Let's say you want ham gravy, but there are a thousand reasons you're not cooking a whole ham. Maybe it's not Easter, Mother's Day, or Thanksgiving. Maybe the stores don't have a giant ham, or you don't need to feed a crowd.

For this recipe I'm recommending having two cups of broth so if you're using the water and bouillon combo it would be: TWO CUPS WATER + 2-3 teaspoons of bouillon. It's standard to heat the water up (I would do 2 minutes in the microwave) and then just dissolve the bouillon in the heated water. Ham broth, just like that. I made several batches with bouillon and was blown away by how delicious and easy it was. Ham bouillon is a worthy way to make ham gravy without the hassle.

For two cups of total liquid, I used 3 teaspoons of Better than Bouillons Ham flavor. They recommend using 1 teaspoon per cup, but I used 1.5 teaspoons per cup instead. I love a salty, rich flavor. If you want your gravy less salty, then use less bouillon. When I made ham gravy with milk, cream, or coffee, I used ½ cup of water and 3 teaspoons of bouillon. I kept the amount of bouillon the same because I added 1.5 cups of milk, cream, or coffee to my measuring cup. Ultimately I use 3 teaspoons of bouillon for 2 total cups of liquid. I hope that makes sense :). Need more recipe ideas?

To prevent the flour from clumping up, be sure to whisk it thoroughly into butter or oil in a skillet for a good two minutes. Use low to medium-low heat to prevent burning the butter. Just whisk until smooth. During the second week of the challenge you can stop having bouillon every day, and only use it if you don’t feel great. Milk gave the gravy a classic country gravy taste. I was good but my least favorite. If you love country gravy, then you'll want to make this version. Is it worth it? How long should I expect one jar to last, using it 2 or 3 times a week to cook for 3 people?We recommend starting every day on the two-week challenge with a cup of bouillon to feel great. This is especially important in the first few days.