no, really
i know this sounds silly but I know how to use gravy granules, but oxo cubes, how do they work then? i need to add the fat from the chicken or something? or am i wrong? i'm confused!!!!

i'm not sure what you're talking about. is it like those cubes of dehydrated broth?

are you talking about Stock Cubes? what do you want to do with them/make?

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you just add them to hot/boiling water
there should be instructions on the label?

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yeah i treied that but it doesnt make useable gravy, its all runny and just NOT gravy, not like when you use gravy granuals and ita all thick and lovely. Do i need to add more to it?

did it say to add water, not something else?

it says add to water for a tasty stock
i guess my real question is what do i do with stock?
do i cook the chicken it it?

ok.. what are you trying to make?
are you roasting a chicken?
have you already roasted said chicken?
have you eaten the roasted chicken and don't know what to do with the leftovers?
stock is what you use as a base for soup. sometimes.
you can make your own stock but that's a whole 'nother thread

oxo is just concentrated soup base. 1cube=1c water? i think?
if you're making gravy....
use the drippings from the roast chicken, add a bit of flour 2tbs or so
cook the floury drippings stuff for a bit because you want to get the floury taste out... then add stock (about 2c) simmer, stir, simmer simmer
season to taste
that'll do

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those cubes basically make a broth which is good for making soup
you could try adding some flour and/or cornstarch possibly if you want to make that into a gravy
i used something before made specifically for making gravy thicker
i think it was called wondra?
and it came in a light blue canister sort of thing in the baking aisle
it was a while back so it might look different now

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you have stock. to make sauce, you basically need to make a roux and add your stock to that.

i'd explain, but this does it much better. if you're not into reading much, skip past the saucepan pictures to the "making a roux" part. it will tell you how to make a roux. after that it explains about mother sauces (basic sauces) and tells you how to make a few sauces.

it's a lot of reading, but it's pretty useful.

They're stock cubes, not gravy granules - they flavour it, but don't contain thickeners. Use the link Lucy posted to find out how to make a thicker sauce.