During this time of year I make gravy on a weekly basis. When the cold, damp weather sets in, rich, warm, gravy makes for a delicious comfort food smothered over roasted chicken or turkey.
Gravy
Serves: 8
Ingredients
- 4 cups chicken stock
- poultry gizzards (optional)
- 2 medium onions, chopped
- 2 cloves garlic, sliced
- pan drippings
- 1 tablespoon kudzu
- ½ teaspoon celtic sea salt
Instructions
- In a medium saucepan bring stock, gizzards, onions and garlic to a boil
- Reduce heat to medium and simmer for 20-30 minutes, until onions are soft
- Add drippings from roasting pan, simmer 5 minutes
- Strain out solids and transfer broth, onion and garlic to a vitamix; dispose of gizzards
- Puree on low, then work up to high speed, blending until mixture is smooth
- Transfer mixture to a skillet and reheat gravy until boiling
- Meanwhile, in a small dish, mix kudzu with ¼ cup water, stirring until completely dissolved
- Stir kudzu into gravy until thoroughly combined and gravy begins to thicken, reduce heat
- Simmer gravy and reduce to desired thickness, anywhere from 10 to 30 minutes; add salt
- Serve
This simple gluten free, grain free and dairy free gravy turns a mere meal into a Thanksgiving feast.
yacon syrup says
Increasing the amount of vegetables that you consume will help you eat healthier while losing weight at the
same time. I like to cook in general, plus I like my own taste
and flavor. Fresh fruit, low fat cheese, a handful of almonds, all go a long way to satisfy hunger.
Nicole M says
I was wondering about using guar gum instead of the kudzu do you know how much I should use or if it works? I cant wait to try this recipe and don’t want my non-gf family to be disapointed either. Thanks!!
Cindy says
Coconut milk used as a thickener also gives good mouth feel.
Grace says
Maybe I just can’t find it. I need a recipe for a white gravy. I’m from the south and I love biscuits and gravy for breakfast. I miss it so much!
becky says
I’ve been using cornstarch, non dairy butter, white rice flour and rice milk (if you like soy – soy creamer makes gravy thicker).
Marcee/CHICAGO says
Gizzards??? Really?? Yuck. Everyone (that does cook) can get the same deep/rich flavors with ALL-veggie products. Start w/low sodium (always …. to control salt) organic veggie broth. Flavor broth w/= grilled mushrooms, a celery stalk, 2 potatoes, small onion, parsnips and a carrot to sweeten the pan. Puree OR drain off veggies and thicken broth w/arrowroot, kudzu,corn starch, or even a butter (light/low salt) flour roux can work. Without those dratted gibbies ….. equally delicious! HEALTHY THANKSGIVING FOLKS!
Mystique says
I’m glad I found this website, the recipes look delicious and are healthy. Now my family and I can live a more healthier lifestyle and stay away from processed foods.
elana says
april,
Thanks for the report!
Elana
april says
this gravy was such a hit at christmas! my in-laws were pouring it over everything! even my husband who hates gravy loves this! lol
elana says
april,
You are welcome. To search ingredients/recipes just go to the “search bar” on the upper right hand side of my site and type in the keyword you are interested in.
Thanks,
Elana
april says
elana,
thank you soo much! i can’t wait to try this and many of your other recipes out! i am thrilled to see some of my favorite jewish foods redone without gluten! thank you again!
p.s. do you cook a lot with carob? i also happen to be allergic to caffeine and chocolate and am always looking for good recipes! thank you!
-april
elana says
april,
You are welcome and I’m glad you found us over here!
I often use kudzu and arrowroot interchangeably in recipes and have not found it to be a problem.
Elana
april says
i have a quick question, if you can’t find kudzu at the store, could you use arrowroot instead?
thank you for this site, i recently became gluten intolerant and it has not been easy for me, but thanks to you this new eating path has been made so much easier!
thank you and happy holidays!