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Gravy

Posted By Elana Amsterdam On November 19, 2007 @ 9:35 pm In condiments,sauces | 13 Comments

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

  1. In a medium saucepan bring stock, gizzards, onions and garlic to a boil
  2. Reduce heat to medium and simmer for 20-30 minutes, until onions are soft
  3. Add drippings from roasting pan, simmer 5 minutes
  4. Strain out solids and transfer broth, onion and garlic to a vitamix; dispose of gizzards
  5. Puree on low, then work up to high speed, blending until mixture is smooth
  6. Transfer mixture to a skillet and reheat gravy until boiling
  7. Meanwhile, in a small dish, mix kudzu with ¼ cup water, stirring until completely dissolved
  8. Stir kudzu into gravy until thoroughly combined and gravy begins to thicken, reduce heat
  9. Simmer gravy and reduce to desired thickness, anywhere from 10 to 30 minutes; add salt
  10. Serve

Serves 8

This simple gluten free, grain free and dairy free gravy turns a mere meal into a Thanksgiving feast.


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