Last Thanksgiving I created/tried a new gravy recipe. After Keith took his first bite, he was amazed with it… so I feel confident in sharing it (again this year).
1st – Combine 16 oz. low sodium chicken broth or turkey drippings, three large carrots (cut in large chunks), three celary stalks (cut in large chunks), one onion (sliced) in a pot.
2nd – Boil above ingredients for 30-40 minutes.
3rd – Remove vegetables from broth.
4th – Add small amounts of whole wheat flour, using a wisk on low heat. Repeat this until the gravy is of desired consistancy while gravy is on a low simmer. (Just guessing… probably <1 cup of flour… more like 1/2 cup for us.)
5th – Wisk gravy at desired consistancy, at a low simmer, for ~5 minutes.
6th – Remove from heat and serve.
Optional addtion – You could add some McCormick’s Grill Masters Montreal Chicken Seasoning (or other seasoning) in the 1st step if you desire. Remember, it will increase the sodium level. 🙂
Let me know if you try it and if you make any changes. I’m sure some would enjoy adding garlic or other ingredients… have fun with it!
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