Gluten Free Gravy Recipe
This Gluten Free Gravy is super simple to make using the meat drippings after roasting chicken or turkey and a few extra ingredients. Makes enough for 4 people (approx 600ml).
Servings: 4
Equipment
Ingredients
For roasting:
- Meat of choice (I used 1 medium, whole chicken)
- 1 large carrot
- 1 white onion
For the gravy:
- 2 tbsp gluten free plain flour (I used FREEEE)
- 600 ml gluten free chicken stock (I usually use homemade or Knorr)
Instructions
- Roughly chop the carrot and onion into chunks and add to the bottom of your roasting tin before roasting as per the instructions. This is usually around 90 minutes with a whole, medium chicken, basting a few times during cooking with the juices in the pan.
- Once the meat is cooked through, remove the meat joint from the pan (draining as much of the juices back into it as possible) and set aside to rest.
- Use a potato masher to roughly mash the vegetables and meat drippings together in the tan. Place the roasting pan onto a hob (or in a saucepan if you don't have a hob-safe tin) and heat on the lowest possible setting.
- Add the gluten free flour to the pan and whisk until it forms a thick paste.
- Add a little of the chicken stock and continue whisking until smooth. Continue to keep adding the stock until it's all in the pan and you have a thick gravy.
- Bring back to a boil and simmer for 3-4 minutes. Remove from the heat and then pour through a sieve to remove all the lumps. Serve hot.
Notes
- Storing and Freezing: This gluten free gravy can be made ahead of time and chilled in the fridge for 3-4 days or frozen. Defrost thoroughly before reheating in a pan on the hob or in the microwave.
Nutrition
Serving: 1portion | Calories: 86kcal | Carbohydrates: 12g | Protein: 5g | Fat: 2g
