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Making Stock and Gravy

Stock or chicken broth and gravy are must-haves for every cook’s collection. Here are two flavorful basic recipes: a broth that serves as the perfect start for any chicken soup recipe and a gravy for a savory finish.

Basic Chicken Stock/Broth

Makes 4 quarts broth

Substitute this homemade stock for canned chicken broth in any recipe. Use it to make homemade soups and stews.

Chicken bones from 1 Just BARE® Whole Chicken (3 ½ to 4 pounds)
2 onions, quartered
2 carrots, quartered
2 stalks celery, cut into thirds
1 cup mixture of parsley and thyme leaves and stems
2 bay leaves
4 quarts water

In stockpot or large saucepan add all ingredients. Simmer over medium heat, skimming often, for 3 to 4 hours. Strain and use or refrigerate 3 days. Stock can be frozen up to 3 months.

Basic Chicken Gravy

Makes 2 cups gravy

1 package (3 ½ to 4 pounds) Just BARE Whole Chicken
1/4 cup butter
1/4 cup flour
2 cups milk or chicken stock
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped fresh parsley
1/2 teaspoon chopped fresh thyme leaves

Roast chicken, reserving pan juices (about 1/3 cup). In skillet melt butter over medium heat. Stir in flour; cook, stirring often, for 2 to 3 minutes until flour begins to brown. Stir in pan juices from chicken and milk. Cook, stirring occasionally, until gravy begins to thicken. Stir in salt, pepper, parsley and thyme. Adjust amount of milk or broth depending on thickness of gravy that you prefer. Serve over sliced roasted chicken and garlic-mashed potatoes.

Leaf

Raising Goodness ®

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