1In medium bowl, combine milk powder, instant flour, bouillon granules, thyme, sage and pepper, and stir with a wire whisk to blend thoroughly. Cut in butter or margarine with pastry blender or two knives until evenly distributed and particles are fine. Store in the refrigerator in a 3-cup container with a tight-fitting lid. Label with date and contents and use within 4-6 weeks.
2To make chicken gravy:
1 cup cold water
1/2 cup chicken gravy mix
Pour water into a small saucepan. Stir chicken gravy mix into the water, using a wire whisk. Cook over medium heat, stirring constantly, until gravy is smooth and thickened, about 3 minutes. Makes about 1 cup.