Would like to serve gravy in a buffet line ,but will not have the drippings to make it with ,as we want to make it ahead and freeze it. Can we use chicken bouillion instead of chicken fat to flavor it? We are having a stuffed chicken breast and won't bake them until the day of the event. The gravy will go over mashed potatoes. DO you have another idea that will work better? Thanks so much.
I would either oil up some backs and thighs to get the fat, or use real butter with really good chicken stock- I like Swanson's lower salt type.