STOCK

In a perfect world, you would use homemade stock as a base. The gelatinous consistency of homemade stock helps to thicken the gravy and gives it a fresh, rich taste. Chicken stock is best to make at home and can be used instead of beef stock in beef gravies too. If purchasing, use lowsalt packaged or canned stock (preferably organic) or buy stock from your butcher, as they usually make both beef and chicken. Look for packages that list chicken first, not salt. The best packaged stock is the one that is a paste mixture from a company called Better Than Bouillon.