Printable Recipe

2 tablespoons fat drippings (from any type of roasted meat)
2 cups broth OR bouillon
2 tablespoons Argo® or Kingsford’s® Corn Starch
1/4 cup cold water

Cook fat drippings and broth OR bouillon in a roasting pan or saucepan over medium heat until hot.

Stir corn starch and water in a small bowl until smooth; add to pan. If desired, add a dash of poultry seasoning for chicken and turkey gravies, a sprinkle of thyme for beef or a pinch of rosemary for pork. Stirring constantly with a wire whisk, bring to a boil while over medium heat and boil 1 minute. Season with salt and pepper.

Recipe courtesy of Argo Cornstarch - reprinted with permission

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