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By chris t. (Guest Post)
12/21/2008
I keep canned chicken & beef stock on hand. Then when I need gravy, I use 2 cans or about 16-32 oz. Put it in the pan & cook down, by boiling till it's about 3/4the beginning amount. While I'm waiting, I take about 4oz water & mix the right amount of corn starch with it & when the stock is the right amount, I mix the cornstarch/water mix to make gravy. Stirring all the time, it makes great gravy.
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