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Servings
8
Ingredients
4
cups
chicken stock
or
Kettle & Fire Bone Broth
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
9 inch 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
Prep Time
5
minutes
mins
Cook Time
45
minutes
mins
Total Time
50
minutes
mins
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Equipment
Saucepan
Vitamix
9 Inch Skillet
Tried this recipe?
Mention
@elanaspantry
or tag
#elanaspantry
!