Mashed potatoes and gravy is on pretty much everyone’s favorite comfort food list. You can make gravy with bouillon cubes or stock, using either flour or cornstarch as a thickening agent. When using bouillon cubes, choose the variety that is lower in salt.
Chicken Bouillon Gravy
Lisa Richards, CNC, nutritionist and creator of The Candida Diet, shares her methods for making chicken bouillon gravy and stock-cube gravy. Either one should dissolve lumps. If you prefer beef bouillon gravy, just substitute beef bouillon cubes.
Richards’ Chicken Bouillon Gravy
Makes 2 cups
2 cups water
2 chicken bouillon cubes (opt for a low-sodium variety)
2 tablespoons butter
2 tablespoons flour
Place 2 cups of water and 2 bouillon cubes in a pot. Bring the pot of water to a boil until the cubes are dissolved.
In a separate pot make a roux with 2 tablespoons flour and 2 tablespoons butter. Cook for 2 to 3 minutes.
Slowly add half the bouillon-water mixture that has been boiling, and whisk. Remove from heat when a paste forms.
Add the rest of the bouillon-water mixture, and whisk until thick. Add salt and pepper if needed.