The best gluten free gravy from turkey to pot roast!
1 – 24 ounce package frozen turkey, chicken or beef bone broth/stock, 3 cups
Drippings leftover at the bottom of the roaster when your turkey/roast is done, see notes
1/4 cup tapioca starch, or cornstarch which has a great texture but isn’t paleo
3–4 Tablespoons water
Sea salt to taste
Freshly ground black pepper to taste
Extra: leftover potato water from making mashed potatoes or extra stock if necessary
Melt the frozen bone broth/stock in a large saucepan over low heat.
When your roast chicken/turkey/pork/or beef is done, strain out the drippings and add them to the melted stock.
Mix together the tapioca starch with water until completely smooth.
Bring the stock and drippings to a simmer. If it doesn’t look like you’ll have enough liquid, add some leftover potato water from making mashed potatoes, or additional stock if you have it on hand. Always err on the side of a bit more gravy!
Then add the tapioca mixture in a thin steady stream while whisking constantly. Add the mixture only until your desired thickness is reached. You may need more or less to achieve the texture you like. If you find your gravy is still too thin, mix together some more tapioca starch with water.
Remove the pan from the heat and season to taste liberally with sea salt and pepper.
This method of making gravy applies to anything from roast chicken/turkey, pork roast, and pot roast. Just change your stock/bone broth to match whatever you’re making.
This recipe makes about 5 cups of gravy. But this is subject to change based on how many drippings you have leftover.
- Category: Sauces
- Method: Stove top
- Cuisine: American
Keywords: Paleo, Gluten Free, Dairy Free, Grain Free, Thanksgiving