To make ahead
Refrigerate stock (Steps 1-4) for up to 4 days or freeze for up to 3 months. Refrigerate gravy (Step 5) for up to 3 days.
Silicone baking mat or parchment paper
1/4 cup gravy
71 calories; fat 5g; cholesterol 8mg; sodium 243mg; carbohydrates 4g; protein 3g; niacin equivalents 1mg; saturated fat 1g; vitamin a iu 347IU; potassium 57mg.
Analysis note: After straining, stock has negligible calories, nutrients and sodium.