Gluten Free Gravy

1/4 cup ghee (or a lard and expeller pressed coconut oil blend if you are not certain your ghee has all the milk solids removed)
2-4 tablespoons sorghum flour or sweet rice flour
2 cups of pan drippings strained through cheesecloth to remove bits (to make a large volume of drippings, add several cups of water to the bottom of the roasting pan, along with chopped onion and celery that you can place in and around the bird)
Salt to taste

}

}

}



After gently melting ghee in a pot, sprinkle 2 Tablespoons of flour into ghee and mix well by stirring it vigorously.
Add more flour until the roux is pasty in texture.
Add pan drippings (or stock if you don’t have drippings) a little at a time, mixing vigorously with a whisk until all of the drippings have been incorporated.
Add salt to taste.

Credit: Julie Matthews

To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!
More great resources for making your own bone broths:
Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/

952-210-7659