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!
Karen H. says
This will be my first Thanksgiving eating differently and a lot of your recipes (including this one) will be taking center stage at the table.
Thank you so very much for all of your hard work and for coming up with these wonderful, simple, practical and delicious recipes. Without all your hard work and generous sharing of so many great recipes, my food life would be very boring, bland and limited.
Sally Brown says
I love the idea of using the onions as the thickener!! I will do this for lots of dishes from now on. I’ll be serving mashed potatoes AND my favorite mashed cauliflower for Thanksgiving this year. I’m roasting two turkeys, too. One two days before and then another bigger one the day of the big dinner. We are having a crowd so I will need to make lots of gravy, using the turkey stock from the first turkey I roast. Yum!!
Keira says
I use Pacific products daily as does my son, both of us with wheat and dairy intolerances. Broths, soups and nut/seed milks are GREAT.
Tracee says
I have a “SCD for the Holidays” page where everyone can add a link for their SCD/GAPS Holiday recipes. This would be perfect. If you are interested:
http://mrsedsresearchandrecipes.blogspot.com/2010/11/scd-for-holidays.html
Cathryn says
That gravy sounds amazing….so much healthier than most recipes. Can’t wait to try it! Thank you!!
Rebeca says
Oh, thank you! I was in a quandary about what to do for gravy for my grain free kids and husband. I will be making this for sure!
Brandon May says
Did you post this recipe because of me? I doubt you did, but I’d like to think so, ;). Thank you for this. I will be making it Thanksgiving.
Dee says
Sounds delicious!
Nancy says
Thanks for a chance to win some Pacific Food items. It’s good timing with winter and the holidays just around the corner.
Sara Barroso says
Can’t wait to try out the gravy recipe!