Add all ingredients to a large mixing bowl.

Whisk thoroughly until the mixture is fully blended and uniform — no streaks, no clumps.

Transfer to a pint-size mason jar or airtight container.

Tap the jar gently on the counter to settle the mix, then seal tightly.

Label with the name and date.

Store in a cool, dry pantry for up to 6 months (longer if all ingredients are fresh and moisture-free).

Bring 4 cups chicken broth to a gentle simmer.

In a bowl, whisk ⅓ cup dry base with 1 cup cold water until smooth.

Slowly stir into the simmering broth.

Add 2–3 cups cooked chicken.

Simmer until thickened.

Drop dumplings or biscuit dough on top, cover, and cook until fluffy and cooked through.

👉 This is the meal people cry over — quietly.

Bring 3 cups broth or water to a boil.

Whisk ¼ cup dry base with ¾ cup cold water.

Stir into the boiling liquid and cook until thickened.

Add cooked egg noodles.

Finish with butter and extra black pepper.

👉 Serve over mashed potatoes or with bread. Mandatory.

Remove cooked roast from the pan and keep warm.

Whisk ¼ cup dry base with 1½ cups broth or pan drippings.

Simmer, stirring constantly, until rich and spoon-coating.

Adjust thickness with more broth if needed.

👉 This is the gravy people fight over.

Brown chicken, pork, or beef in a skillet.

Add 2 cups broth.

Whisk in 2–3 tablespoons dry base.

Simmer until lightly thickened and saucy.

Serve over rice, potatoes, biscuits, or toast.