Better Than Bouillon, Chicken Base, 8 oz

Product Information

Between using straight broth (either bouillon or drippings), milk, and cream, I discovered my personal preferences. I assumed the drippings wouldn't be that good. Wouldn't several cups of water in the roasting pan dilute the overall flavor? Ham doesn't release that much juice, so it's mostly water. I was so wrong. Even though I started with 2 cups of water in my roasting pan, the drippings, salt, and smokey aroma completely transformed it into a rich broth. 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? During the second week of the challenge you can stop having bouillon every day, and only use it if you don’t feel great.

The broth-based gravy was my favorite. It was rich and flavorful but not heavy like the cream base was. I would make both again, but the broth gravy was just perfect. 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. I've heard it said that flour holds up better for reheating but I didn't think it was a huge issue. If you forget to have the bouillon in advance, taking it when experiencing side effects may reduce or eliminate them in 15-30 minutes.For example try adding half a teaspoon of regular salt to a large glass of water. Drink it. This may reduce or eliminate side effects in 15-30 minutes. If so, this may be repeated once daily if needed during the first week. When using flour, you mix it with equal parts oil or butter in a skillet. Continually whisk it for several minutes. To avoid clumping, to cook out the raw flour taste, and to prevent it from burning keep whisking. Yes, this is more work, but browning the flour adds a layer of flavor. Using coffee base for Red-eyed gravy was very earthy. Not a winner but interesting to try. Ham gravy without roasting a whole ham

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.

Product overview

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. Ham broth made from roasting a ham was better than using bouillon. But the bouillon was delicious too, maybe a close second. Flour vs Cornstarch 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.