Gravy, chicken, canned or bottled, ready-to-serve

Fun Facts

  1. A good gravy should be rich and meaty with enough hints of vegetables and aromatics to support, but not overwhelm, the base flavor. It should be thick enough to form a satisfying layer of sauce on a piece of roasted meat, but shouldn’t be gloppy or gelatinous.
  2. The gravies were all prepared according to package directions (combining with water and simmering until thickened), and tasters were asked to taste them plain and with roast chicken.
  3. Tasters could tell the difference between turkey and brown gravies, but in the end, the losers came from both categories. While no one truly loved any of the powdered gravies, there were a few clear favorites. The winners all had some amount of real poultry flavoring, while both brown gravies, which placed near the bottom, were flavored with beef.
  4. Texture-wise, the thicker, bordering-on-gloopy options were the least favorite—we like our gravies smooth and creamy.

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