well now. 4 stars. why? bc my cook-of-a-friend just informed me that the reviewers here hit the spot with the milk issue. milk totally dissolves the corn starch. pour a bit and then add the corn starch. THIS makes for a lump-free situation. there is science behind all of this, but is an excellent tip that you should totally go with. i poured my broth from the slow cooker (i cooked an organic chicken, has some broth, made chicken salad with homemade mayo--using grapeseed oil, another recipe--added the bones and fat back into the slow cooker with more water--and cooked on low AGAIN for about 2 hours)...took the broth...didn't have cheesecloth so used a handkerchief--sieved it--poured it into tiny pot with the milk and cornstarch...added organic concentrated chicken broth....some sea salt instead of poultry seasoning...and it was GOOD. i didn't measure anything, but i would say i used about 1.5-2 cups of chicken broth, 2+ tbspn of corn starch (similar to amt here) and about 1 tspn (maybe less--as recipe has here) of sea salt instead of poultry seasoning..it's really GOOD. this is a bare-bones awesome beginner's gravy. kicking it up a notch might entail the throwing in of various veggies with broth. if my son eats this, i'll be over the moon. if not, i sure as hell will have at it myself...i've already indulged in several SPOONFULLS and have some broth on the standby to make more.
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well now. 4 stars. why? bc my cook-of-a-friend just informed me that the reviewers here hit...