Fitness Minutes: (13,011)
818 9/1/11 6:59 P
I keep chicken bones and turkey bones frozen until I have enough for a huge pot. Cook away for huge amount of hours in water. The broth that results can be very gelatinous when cooled. Skim off the fat that rises to the top.
Hot, it makes a gravy that's simply a thick broth.
You can thicken with a bit of corn starch and still keep it somewhat low in fat.
Agatha Christie: "'One never quite allows for the moron in our midst."
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