Grain Free Gravy

I was experimenting with gravy in preparation for Thanksgiving and decided to try a recipe recommended by a friend for grain free gravy. She found the original recipe in the Whole 30 Cookbook. While I haven’t actually looked at the original recipe, the idea seemed easy enough to replicate, so I wanted to share. 

The original recipe for this grain free gravy indicated that you should cook a whole chicken in a crock pot with diced vegetables. Once cooked, you blend the drippings from the chicken with the vegetables, add salt, and thin to desired consistency using chicken stock (or at least that’s what I think the recipe indicated?). The blended veggies act as a thickener for the grain free gravy. 

Grain free gravy is awesome. I mean, any gravy is awesome, but I love that 1) there’s no processed thickener like cornstarch or white flour, and 2) you’re eating even more vegetables. Grain free gravy is a win, win! 

Be forewarned that this grain free gravy doesn’t necessarily look like gravy, but it tastes fabulous! My daughter was eating it by the spoonful and I’m pretty sure my husband is going to dump it on anything and everything we eat till it’s gone. My four year old loved it yesterday, but won’t touch it today… so it goes with a four year old. 

The following recipe for grain free gravy was used for two small whole chickens, but I’m going to increase the vegetables for our turkey dinner. I don’t really see how you can go wrong with this recipe… you’re just cooking vegetables with your turkey, blending and adjusting the thickness. Easy peasy. This definitely isn’t a recipe that has to be followed exact. 

Grain Free Gravy

2016-11-22 13:02:41

Serves 10

A delicious and healthy version of a holiday favorite.

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Prep Time

10 min

Cook Time

1 hr 15 min

Total Time

1 hr 30 min

Prep Time

10 min

Cook Time

1 hr 15 min

Total Time

1 hr 30 min

Ingredients

1. 2 small whole chickens
2. 1 tbsp olive oil
3. 1 tbsp garlic powder
4. 1 tbsp onion powder
5. 1 tsp salt
6. 3 carrots, diced
7. 5 stalks celery, diced
8. 1 onion, diced
9. 5 cloves garlic
10. 1-2 cups chicken stock
11. salt, to taste

Instructions

1. Preheat oven to 425 degrees.
2. Lightly coat each chicken with olive oil and place in a large pyrex baking dish.
3. Cover both chickens with garlic, onion powder, and salt.
4. Place veggies in and around the chicken, bake at 425 for 15 minutes. Reduce heat to 375 and bake for an addition 40 - 60 minutes.
5. Remove cooked chickens from the baking dish and set aside to cool.
6. Using a blender, immersion blender or food processor, blend the cooked veggies with the chicken drippings into a grain free gravy. Add salt and chicken stock till you reach your desired consistency.

Notes

1. I cut my veggies too large and had to bake the veggies for an additional 15 minutes after the chickens were removed.
2. I'll be doubling or tripling this recipe for my Thanksgiving turkey!

By Leah Webb

Deep Rooted Wellness https://www.deeprootedwellness.com/