Better Than Bouillon, Chicken Base, 8 oz

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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. Cornstarch goes in at the end of the recipe. Flour goes in at the beginning. How much bouillon do I need?

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.

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? 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. For this recipe I'm recommending having two cups of broth so if you're using the water and bouillon combo it would be: TWO CUPS WATER + 2-3 teaspoons of bouillon. It's standard to heat the water up (I would do 2 minutes in the microwave) and then just dissolve the bouillon in the heated water. Ham broth, just like that. One thing I noticed when using cornstarch, even when the gravy cooks clump-free, once it starts to cool, the film on the top adds clumps after you stir it. Vegetables* and vegetable juice concentrate (carrots*, celery*, onion, tomato*), salt, soy sauce* (water, soybeans*, salt, alcohol*), cane sugar, maltodextrin*, food starch*, yeast extract, onion powder, garlic powder, spice*.

Ham broth made from roasting a ham was better than using bouillon. But the bouillon was delicious too, maybe a close second. Flour vs CornstarchIt looks like an easy alternative to making my own, but part of me is still leaning towards homemade, and the economic factor might sway it either way. When I made ham gravy with milk, cream, or coffee, I used ½ cup of water and 3 teaspoons of bouillon. I kept the amount of bouillon the same because I added 1.5 cups of milk, cream, or coffee to my measuring cup. Ultimately I use 3 teaspoons of bouillon for 2 total cups of liquid. I hope that makes sense :). Need more recipe ideas?