Gravy

Don't be intimidated about making gluten free gravy — it's easy! Whether you're roasting a chicken or preparing a holiday Turkey, you can use this recipe year-round. Because this recipe uses all the pan drippings, this gravy is full of flavour.

Prep: 5 minutes
Cook time: 10 minutes
Yield: 6-8 servings

Ingredients:

• Pan drippings from roast, turkey, or chicken
• 4 tbsp (¼ cup) GF Patisserie All Purpose Flour
• 1 cup cold water (divided)
• 2 cups water or stock
• 1 tsp salt
• ¼ - ½ tsp pepper
• ½ tsp dried thyme

Method:

1. Put the flour and ½ cup cold water in a container (we used a small canning jar with a lid) and shake until well mixed to make a slurry.
2. Place the pan you used for roasting on the burner.
3. Add the other ½ cup water, and let simmer until all the meat drippings have separated from the bottom of the pan and you get a nice golden colour.
4. Add the 2 cups of water or stock.
5. Bring to slow boil.
6. Slowly whisk in the flour and water slurry mixture.
7. Continue stirring, and add in seasonings (salt, pepper, and thyme).
8. Keep stirring until you reach desired thickness.
9. Taste and adjust seasoning to personal preference. ​

Tips:

• The gravy will thicken as it cools. You can keep it warm on low heat until serving.
• Be mindful of the salt level from your pan drippings and adjust seasoning as necessary.
• Make sure to not use burnt pan drippings — your gravy will taste burnt and bitter. To help prevent burning, put some stock in the bottom of your roasting pan as your chicken or turkey cooks and check every so often and replenish as needed.
• For a richer flavour, use stock instead of water.