One thing gluten-free eaters need to be wary of is gravy. So often it’s made with wheat flour, meaning we often eat our mashed potatoes, turkey, and other dishes dry. Yet making gluten-free gravy is so easy, it doesn’t need to be saved for holiday meals. This gravy tastes so good, you’ll be the only one who knows it’s gluten-free.
This recipe assumes you’re using a whole roasted bird, complete with giblets. If this isn’t the case for you, skip the steps involved with making a broth and just use a flavorful stock. Having made this for several Thanksgivings, the one thing I can say with certainty is that while it’s a lot of work in the beginning, it comes together quickly while the turkey is resting!
Basic Turkey or Chicken Gravy
By April 25, 2013Published:
This recipe can be as labor-intensive or easy as you need it to be. Nobody but you will ever know it's gluten-free!
- 1 tablespoon olive oil
- turkey or chicken giblets and neck
- 1 onion roughly chopped
- 6 cups turkey or chicken stock
- 3 - 4 sprigs fresh thyme or parsley
- 3 tablespoons butter unsalted
- 1/4 cup rice flour
- Salt and pepper to taste
- Heat the olive oil in a stockpot over medium-high. Add the giblets and neck and saute until golden brown. Add the onion to the pot and cook until just translucent (about five minutes). Lower the heat and cook an additional ten minutes, stirring occasionally.
- Add the stock, thyme, and parsley and bring to a boil. Lower the heat and simmer the broth for about 30 minutes. If any scum rises to the top of the broth, skim it to keep your broth clear.
- Remove the broth from the heat and strain out the solids (I like to use cheesecloth for this). If you’re making your broth the day ahead, let it cool a bit, then refrigerate in a covered container until you’re ready to make your gravy.
- Make the gravy. Melt the butter in a large saucepan. When the butter stops bubbling, whisk in the rice flour to make a roux. Cook the roux for about ten minutes — stir constantly to keep from burning. You want to keep the heat a bit high to get a good brown on your roux. It should be caramel colored when it’s done.
- Meanwhile, heat the broth, if it was refrigerated. Whisk about 4 − 5 cups of broth into the gravy, reserving one cup. Bring the mixture to a boil, then reduce the heat and simmer for about a half hour. Set aside. The gravy will thicken nicely.
- While the turkey is resting on the carving board, spoon or pour off as much fat as possible, leaving the browned bits behind. Place your roasting pan over two stover burners set to medium-high. Add the remaining cup of hot broth and scrape up the browned bits. Simmer for a few minutes.
- Return the gravy to a low simmer, and, working carefully, strain the contents of the roasting pan into the gravy, making sure to get as much flavor as possible by pressing all the liquids out of the solids in the pan.
- Season to taste with salt and pepper.
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