Last weekend my in-laws came out to Boulder to visit and I used them as guinea pigs for this healthy Paleo Gravy recipe. Thankfully this gravy passed the in-law test served over Mashed Cauliflower.
When I made this Paleo Gravy, I roasted a chicken with onions and thyme and used the pan drippings for the recipe below. I probably only had a couple of tablespoons of drippings, and I actually think this gravy recipe might work without any drippings at all. The onions thicken the gravy; I learned this trick from the late, great author Elaine Gottschall (also a dear friend), who wrote a fabulous gravy recipe in her book Breaking the Vicious Cycle, which I highly recommend.
- 1 quart Chicken Stock
- 2 medium onions, coarsely chopped
- 2 cloves garlic
- pan drippings from roasted chicken or roasted turkey
- ½ teaspoon celtic sea salt
- 1 tablespoon thyme, chopped
- In a medium saucepan, heat chicken stock, onions and garlic to a boil
- Reduce heat and simmer until onions and garlic are soft, about 30 minutes
- Pour pan drippings into saucepan
- Blend stock-onion-drippings mixture in a vitamix until smooth
- Place mixture back in saucepan and reheat, then season with salt and thyme
- Serve over turkey, Mashed Cauliflower, or anything else
I was beyond thrilled to find my book at the top of Jane Anderson’s list of Christmas and Hanukkah Gift Ideas for Celiacs on About.com. She listed The Gluten-Free Almond Flour Cookbook as her personal favorite gluten-free cookbook. Wow. Thanks Jane!
I will try over egg fu yung.
Sara in Brooklyn says
Elana you’re my GF/paleo BFF in the kitchen. I’m thinking of adding a little apple cider to this gravy…
We loved the little mason-jar apple pies last Thanksgiving and can’t wait to try the galette this year. Thanks for your cookbooks, and the incredible library of recipes you share.
Thanks Sara! So glad we are on this healing, healthy eating path together :-)
I can’t have onions any other suggestion??
Suzanne, I haven’t tried that so not sure :-)
What can be used to thicken the gravy, though. I tried almond flour, but it didn’t work well.
Jane, thanks for your comment! The thickening agent in this recipe is the onion. If the gravy is still not thick enough after you blend it in, continue to cook it down until it is the consistency you desire. LMK if you have any other questions :-)
Julia dean says
Hi Elana, I absolutely love your recipes and cookbooks. I had a question with regards to the pan drippings: are you referring to the gizzards that I had set aside in the refrigerator and am I to boil those along withthe stock, onions and garlic and subsequently blend all of the ingredients in a Vitamix. The instructions make no reference to the Gizzards, so I am a bit confused. As you can probably surmise, I am obviously not an experienced cook in the kitchen, so please bear with me, if this question comes across as being obtuse ?
Julia, thanks for your question! The pan drippings refer to the leftover grease and bits of meat in the bottom of the pan that you use to roast a turkey or chicken in. You can also throw the gizzards in as well (take them out of the bag if they come in one) and they will add more flavor and nutrients to your gravy. I hope I answered your question clearly and let me know if you think of anything else you need to know about this :-)
We made this for Thanksgiving with our turkey drippings. Delicious! Used my immersion blender. Thanks!
Do not have a food processor. Have a Vitamix and a hand mixer. Can either of these be used for crepe recipe or other things calling for whipping or combining ingredients?
Glad someone told me about your website.
Dealing with candida so hesitant to do cherry and blueberry syrup with crepe pancakes but looks scrumptions.
Also, can I leave out honey? That is 3 questions above for you.