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.
Recipe information
Yield
about 1 cup; serves 6
Ingredients
1 cup homemade or low-sodium store-bought chicken stock, skimmed of fat
1 teaspoon cornstarch
1 tablespoon cold water
1 tablespoon chopped fresh flat-leaf parsley
Preparation
Step 1
In a small saucepan, bring the chicken stock to a boil over high heat. Reduce heat to medium, and simmer until the stock is reduced by half, about 10 minutes.
Step 2
Meanwhile, in a small bowl, whisk together the cornstarch and the water with a fork until smooth; whisk into the simmering stock. Raise heat; return to a full boil. Boil 30 seconds. Remove from heat, and stir in the parsley. Serve.
FIT TO EAT RECIPE
Step 3
(Per serving)
Step 4
Calories: 5
Step 5
Fat: 0g
Step 6
Cholesterol: 0mg
Step 7
Carbohydrate: 1g
Step 8
Sodium: 80mg
Step 9
Protein: 0g
Step 10
Fiber: 0g
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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