GET READY FOR THANKSGIVING WITH THE BEST GRAVY, EVER!!!!
I would seriously eat this regardless of whether or not I was sticking to Paleo. It was SO good and had a great texture. I will definitely be making this again!
I ate this over leftover roasted chicken. I originally made it to put on my cauliflower mash at thanksgiving. That was AWESOME as well!
This recipe came from holisticsquid.com as a gluten free recipe. I used rendered duck fat (from Whole Foods).
Yields about 2 cups
- ½ cup turkey, chicken or duck fat
- 2 large yellow onions, diced
- 3 cloves of garlic, minced
- 3 cups turkey or chicken stock or broth
- 2 bay leaves
- ¼ teaspoon nutmeg
- 1 teaspoon minced sage
- 1 tablespoon butter (or ghee), preferably from grass fed cows
- ½ teaspoon black pepper
- ½ teaspoon white pepper
- unrefined sea salt
- Turn stove heat on medium high.
- Melt ½ cup fat skimmed from your chicken or turkey stock (you can also use duck fat or lard) in a wide heavy bottomed sauté pan.
- When fat is shimmering, add onions
- Heat onions for 30-35 minutes, keeping watch and stirring occasionally, until they are soft and golden.
- Add 2 pinches of salt and stir.
- Add 3 cups homemade chicken or turkey broth and bay leaves.
- Simmer broth to reduce by ⅔. This will take approx. 45 minutes – 1 hour.
- Stir occasionally taking care to scrape and mix in the golden brown bits from the bottom and sides of pan.
- Turn off heat and remove bay leaves.
- Add minced sage, pepper, butter and salt to taste.
- Use a blender or immersion blender to bring gravy to a velvety consistency.
- At this point, test the thickness of your gravy. If you like the consistency for your purposes, salt and pepper to taste and serve.
OR If you want thicker gravy, pour it back into your pan and continue to cook down with occasional stirring.
OR If you want thinner gravy, add more bone broth (1 tablespoon at a time) until you reach the desired consistency.