Excellent recipe! This one is going in my permanent file. My gravy never came out right until I tried this one. I followed a previous post and lessened the water to 1 3/4 c, used 2 cubes of chicken bullion and milk to mix the cornstarch. I only added two tablespoons of the cornstarch since other posts mentioned the recipe was lumpy. The recipe is so easy, it's a definite keeper.

I couldn't salvage this. My suggestions are: do use milk instead of water to dissolve the cornstarch. Do not add more than the smallest amount of poultry seasoning before you TASTE it. Be clear what seasonings are already in your bullion or stock before you add any salt or pepper, spice, etc. For gravy makers, as usual, just add the cold milk/cornstarch in phases until you like the consistency. The consistency is fine. The flavor is not to my standards. If you like the traditional taste of gravy, I do not recommend this one. Yes, this is much easier than pan gravy, but I did not care for it at all.

Hmmm. Not bad. I made this twice. The first time I followed the recipe exactly. The second time I used Wondra flour (comes in a canister and it says "for sauces and gravy" on it). The Wondra performed better than the cornstarch. If you can use the Wondra, I highly recommend it. There was still something missing in the flavor though. Maybe adding a few pieces of chicken chopped up would help. I'll try again.

I admit I also altered the recipe by using milk instead of water to make the rue. But still, this recipe might work in a pinch for some people, but i would never serve it to guests. It was fine for my kids and hubby, and they said it wasn't bad or anything, but it was very... gel like. not to my liking at all. next time i will do everything the same, only i will add flour to the milk instead and try that. this is a very basic recipe, good for people new to making gravy to get practice also. worth trying, some people like certain types of gravy and others dont. oh, also, i added pepper to taste also.

I used 1 3/4 water and two bullion cubes. Then disolved the cornstarch in 1/4 cup milk (make sure that it is completely disolved) and added it to the bullion added some pepper and it was the best gravy I ever made!

I liked this recipe. The flavour was good. As for the people who didn't like this recipe, I think there are two things that need to be right for it to work out well. 1) I used a good quality packaged chicken broth, no homemade broth or pan drippings that might be too fatty, etc. 2) Mix the cornstarch with about 1/6 cup of cool water, making sure it's mixed VERY thoroughly to avoid lumps. This was great over mashed potatoes. :)

This is a great subsitute for gravy made the old fashion way. It's quick and easy!

Like other reviewers I used boullion cubes and boiling water since I didn't have chicken stock, and I mixed the corn starch with milk instead of water. I'm not sure why, but when I added the cornstarch mixture to the water, it instantly clumped up, and no amount of stirring would fix it. I thought it was ruined. But I strained it and served it and it was delicious. My husband mentioned it was a bit runny, but he liked the flavor. I prefer making gravy with the pan drippings, but this was a good substitue since i was using a pre-roasted chicken and didn't have any.

This gravy has excellent flavor and is very easy to make, even for beginners. I will be using it from now on instead of store-bought gravy.The only changes that I made was that I added chicken bouillon cubes to it for added flavor.I only had homemade chicken broth (made from chicken breasts) and to me it lacks the flavor that canned chicken broth has so that is why I added the cubes. Other than than it is perfect.

This recipe is wonderful. I had some family members over and they just loved. I used milk to dissolve the cornstarch instead of the water, which gave it a wonderful color. Awesome recipe, thanks, Barbara.

This recipe was good with some modifications. I used the suggestion of mixing milk with the cornstarch and I added all-purpose seasoning, parsley and some pepper only. We had it with baked chicken over egg noodles. It was pretty good and kids liked it pretty well - my 5 yr old said I made a good dinner and he really liked the noodles ;0)

I whipped up my favorite drop biscuits and made the gravy while they were baking. I didn't have any poultry seasoning, so I just added a parsley for color and salt and pepper to taste. (I used milk with the thickening). I also added a small can of white meat chicken. My 6 year old is my picky one and she never usually likes gravy on her biscuits. She not only gobbled this up, but had three helpings!! Some green beans on the side and I had a meal in 15 minutes. All three kids loved it, so I will be making this again for sure!

i like this recipe i thought that it needed some more color and flavor so i added chicken boullion and parsley leaves..

This was the worst gravy that I have ever had, it didn't even taste like gravy. It tasted like I was just putting a bunch of herbs on my rice that didn't go together. It almost ruined the whole meal!

needed gravy in a pinch, so I went with this recipe. Made with bouillon & added extra spice. Turned out decent, would make again if I did not have the time for "real" gravy.

The first time I made this it turned out fabulous. The second time was still pretty good, but too thick. I think that I may have let it sit too long. But this is definately a very good and easy recipe.