"cybercat" > wrote in
:

> While I do roast meats and poultry and so sometimes have the
> good browned bits and drippings to make gravy, there are times
> when I make things like meatloaf or poached chicken and want
> to serve good, home-made gravy with them. But with no good
> drippings, I have always resorted to canned and jarred gravies
> which leave a lot to be desired. (Knorr seems to be the best
> of the packet gravies.)
>
> Is there any way around this? Can I make a bunch of gravy when
> I roast a hen or beef roast and freeze the drippings for later
> use?

Bouillon cubes are what I've always used to make gravy.