We serve this flavorful gravy over meatloaf and mashed potatoes, but it is equally good with other classic comfort foods, such as ham and biscuits.
Martha Stewart Living, January 2003
- 1 cup homemade or low-sodium chicken stock, skimmed of fat
- 1 teaspoon cornstarch
- 1 tablespoon cold water
- 1 tablespoon chopped fresh flat-leaf parsley
- In a small saucepan, bring chicken stock to a boil over high heat. Reduce heat to medium, and simmer until stock is reduced by half, about 10 minutes.
- Meanwhile, in a small bowl, mix together cornstarch and the water with a fork until smooth; whisk into simmering stock. Raise heat; return to a full boil. Boil 30 seconds. Remove from heat and stir in parsley; serve.
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