When I catered for large parties with the full turkey, eight vegetables, two types of potatoes etc. I used to buy two turkeys. I would cook one the previous week and use the bones to make stock so that the gravy would be a minimum effort activity once the main turkey was cooked- I'd just add the stock to the gooey brown mess at the bottom of the roasting dish, give it a quick stir on the stove, and that would be it. With a big kitchen and large chest freezer this sort of catering was easy. Now I live in a flat I am looking for space as well as effort saving techniques. While I was shopping today I noticed an array of ready-made gravy, thickened with cornflour. I decided to test this tonight with a roast chicken and vegetables. cold gravyTh gravy can be heated in the microwave or on the hob. It ha a pleasant thickness without being cloying. The flavour is a little odd for me, as it has star anise as well as pepper. I'm never sure about my views on star anise, but every time I buy this spice I end up not using it. However this hint of star anise is just that, a hint, and I doubt people would be troubled by it as part of the meal. Just remember to be able to tell them that is what the flavour is if they ask. This gravy can also be frozen. The one I bought today (Dec 12) had a use by date of Dec 27.