Chicken or Beef Broth and Gravy

Chicken bouillon cubes without MSG (rare!)  1/2 of one is enough to add to rice

I mostly use chicken bouillon cubes in recipes and although not always easy to find preferably without MSG. U can add it to ur rice water to add flavour to plain rice.

U can use it as a base for any soup, vegetable, lentil etc....

U can add it to the water when cooking lentils.

Hardy cooks make their own by boiling chicken or other meat parts and skimming out the fat and meat pieces. Or if roasting a chicken, a pork or beef roast, take the juices from the bottom of the pan, separate the fat by tilting pan and scooping out the top part, as the fat rises. Or put in fridge and the fat will harden and become easier to separate. The juice that is left will be stock which u can use with anything or u can add a little cold water mixed with one tbs of flour to thicken and use a a gravy sauce.

When I make steaks I use the juices left in the pan, add a little water mixed with flour, salt and pepper if needed. U can add soya sauce or whorchester sauce or beef broth if there isn't enough meat juice and it needs flavor and add lost of pepper if u want it to be a pepper sauce. U can add a little red wine too if u have some. Anything that inspires u or nothing at all! That the gravy you like over mash potatoes.