GLUTEN-FREE ROASTED GARLIC AND HERB GRAVY
Every Thanksgiving I make this gravy for my family. I keep it gluten-free for my mom by using cornstarch and by adding layers of flavor with fresh herbs and roasted garlic so even if your bird doesn't render a lot of drippings you still have a delicious gravy.
Provided by Megan Mitchell
Categories condiment
Time 1h15m
Yield 6 to 7 cups
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Peel most of the papery skin away from the garlic head. Place on a cutting board and cut off the top 1 inch. Discard the top. Place the garlic head on a small sheet of foil. Drizzle with extra-virgin olive oil and lightly sprinkle with salt. Tightly wrap and place on a small sheet tray in case it leaks. Roast until golden brown and soft, 55 to 65 minutes. Remove and let cool slightly.
- Meanwhile in a medium saucepot, combine the chicken stock, thyme, oregano, sage, rosemary and bay leaves. Bring to a simmer and then reduce the heat to low, cover and cook for 30 minutes.
- Add the reserved drippings to the pot. Squeeze in the roasted garlic from the head. Stir and then remove from heat. Strain through a fine-mesh sieve into a medium bowl, pushing the garlic through, then pour the strained stock back into a clean pot. Add in some freshly cracked black pepper and more salt, if needed.
- To make the slurry, combine 1/2 cup of the cornstarch with 1/2 cup cold water in a small bowl. Whisk together.
- Bring the stock back up to a simmer over medium. Slowly whisk in the cornstarch slurry and then bring to a boil to thicken. If the gravy looks too loose, make another slurry with the remaining cornstarch and slowly whisk in a little bit at a time until you feel the gravy thicken. Taste for seasoning. Keep warm until needed.
LAZY MAN'S GRAVY (GLUTEN FREE)
A simple sauce that can be used for anything and completely tweaked with according to taste. You can substitute all or some of the stock with drippings from the pan if you are making a turkey, roast, etc. Great over french fries!
Provided by zepharum
Categories Sauces
Time 10m
Yield 2 cups
Number Of Ingredients 3
Steps:
- In a saucepan over medium-high heat, melt the butter.
- Whisk in the cornstarch and continue to cook for one minute.
- Add the stock gradually, whisking the entire time to avoid lumps.
- Reduce heat and cook over medium until thickened, stirring constantly.
- Taste test and add seasonings according to personal taste. Salt, pepper and thyme are suggested seasonings.
GLUTEN FREE BROWN GRAVY
This gravy is made in a pot on the stove top and is very easy. It took a while to tweak it but finally this recipe is the BOMB! You can also substitute gluten free chicken stock and omit soy sauce for a chicken gravy.
Provided by KJCMOM3
Categories Sauces
Time 1h15m
Yield 3-4 cups, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Place all ingredients except CORNSTARCH & WATER, in a large saucepan. Cover and bring to a boil. Turn down to a simmer and cook 1 hour (while your meal is cooking).
- Strain broth and remove bay leaves.
- Place all the rest of veggies and herbs in a food processor and add enough broth to puree to a smooth consistency.
- Pour both broth and puree back into pan, using a wooden spoon to deglaze the sides of the pan, this will brown your gravy and add to the rich flavor.
- Bring to a boil.
- In a cup make a SLURRY by mixing cornstarch with water and stir till fully dissolved.
- Add slurry to boiling broth and stir with a whisk to prevent lumps. Serve hot.
Nutrition Facts : Calories 11.6, Fat 0.1, Sodium 12.1, Carbohydrate 2.5, Fiber 0.6, Sugar 1.2, Protein 0.6
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