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
Herb Gravy
Ingredients
- 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
Instructions
- 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
Equipment
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!
Sunnie says
Have you ever tried arrowroot? My husband is my cook so last night we used the juices from the crockpot after making a roast. He used the arrowroot to make the gravy. I have to say it tastes just as good as the flour gravy he used to make. It is clearer than flour gravy, and it was a little thinner, but still really good and easy!
Kara says
Can’t wait to sneak this on mashed cauliflower past my potato loving boys! Thanks for your amazing recipes!
4kiddos says
Oooo, I love Pacific Foods!
Michelle says
Never seen a gravy recipe that didn’t include a bunch of fat! Looking forward to trying this butter-less recipe!
Marie says
Wow! Thanks for the wonderful sounding recipe. This will be helpful for us, escpecially since we are new to the gluten free world.
Brooke Kager says
The Gravy looks great can’t wait to try it with some of the chicken recipes!
sas says
hmmmm. Gravy….sounds delicious (even though it’s 7 am right now). Saskia
Jennifer Smith says
Elana, I am a big fan of your cookbook. The chicken tenders are the best!
Jennifer
alexsandra says
Discovered by accident that almond butter gives gravy a rich flavour.
I put it into a meatloaf and the juices combined into a brown sauce.
so yummy!
Joelle says
I just made this tonight. I made a 1/2 batch with yellow onion, and then I had to make more because the kids said, “Mom, we will need more gravy than that.” So I made another 1/2 batch with red onion because that’s what I had. I liked the yellow better, and I guess I will have to try white onion too. I did my own spin on this by using my own “chicken/veggie” broth powder, and since I did not have drippings from meat, I just poured some light olive oil in as the blender was spinning. It was fantastic. Thanks for the great recipe.