These potato flakes were given to me at Thanksgiving last year.
They're not bad.
A lot better than you might imagine.
They've come a l-o-o-o-n-g way the last forty years.
The gravy is from the carcass of roasted chickens.
It's made in the microwave the same way that it's made on top of the stove. Starting with roux then straight chicken stock. When the mixture boils then it magically thickens.
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