We serve this flavorful gravy over meatloaf and mashed potatoes, but it is equally good with other classic comfort foods, such as ham and biscuits.

　　

Ingredients

about 1 cup; serves 6

　　1 cup homemade or low-sodium store-bought chicken stock, skimmed of fat

　　1 teaspoon cornstarch

　　1 tablespoon cold water

　　1 tablespoon chopped fresh flat-leaf parsley

　　

Step 1

In a small saucepan, bring the chicken stock to a boil over high heat. Reduce heat to medium, and simmer until the stock is reduced by half, about 10 minutes.

　　

Step 2

Meanwhile, in a small bowl, whisk together the cornstarch and the water with a fork until smooth; whisk into the simmering stock. Raise heat; return to a full boil. Boil 30 seconds. Remove from heat, and stir in the parsley. Serve.

　　

FIT TO EAT RECIPE

Step 3

(Per serving)

　　

Step 4

Calories: 5

　　

Step 5

Fat: 0g

　　

Step 6

Cholesterol: 0mg

　　

Step 7

Carbohydrate: 1g

　　

Step 8

Sodium: 80mg

　　

Step 9

Protein: 0g

　　

Step 10

Fiber: 0g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.