I promised you this last week and didn’t get it done. Since some of you may want it for Thanksgiving tomorrow, I’m posting it today. Plus, honestly, it’s an easy post and I’m busy preparing for my own holiday celebrations.
Homemade gravy is so easy. Really. And it’s actually a really nourishing food. Packaged gravy is full of modified food starch, MSG, and who-knows-what. Do you really want to eat that? And when homemade gravy isn’t any harder, and is way yummier, you don’t have any excuses.
- 2 c. chicken stock, or drippings form a whole bird + water (or stock) to make 2 c.
- 2 tbsp. arrowroot powder (you can use double the amount of flour, but it’s smoother this way)
- 1/2 tsp. onion powder
- Sea salt and pepper to taste
If you’re using a whole bird, pour some water (about 1 c.) into the pan and scrape the dripping up. You can add 1/4 c. white wine, if desired, instead of using all water.
Measure how much you have an add additional water or stock to make 2 c. Or, you can just use all stock.
Stir in the arrowroot and onion powder.
Pour the mixture into a saucepan and add a little salt. Stir and cook over medium-high heat until the gravy becomes bubbly and thickened.
That’s it! Taste and add salt and pepper as desired. It is so simple.