Homemade Gluten-Free Gravy – Winter comfort food at its best!
I can’t begin to tell you how mesmerising the aroma is when preparing this gravy. The kitchen always smells so appetising, plus feels cosy and warm while preparing it and all I want to do is eat a bowl of gravy on its own! Perhaps resort to having a dedicated spoon next to the roasting pan to sample more than just one spoonful.
For us experiencing the early stages of Autumn in the northern hemisphere, it is a welcoming sign to start making homemade gravy to accompany the many hearty roasts and wintertime meals.
Freezing the gravy ahead of time
To be organised with one less thing to do, this gravy can be made weeks ahead of your festive or celebratory occasion, as it freezes very well.
Why make gravy homemade?
It tastes the BEST over any store-bought granules or gravy packets.
When you make homemade gravy, you are in control of what ingredients you are adding. You could also go one step further and use organic vegetables, meat and stock. How many store-bought gluten-free organic gravies have you come across?
So many store-bought granules and gravy packets have gluten thickening ingredients in them. In my homemade gravy, the addition of cornflour thickens the gravy and best of all makes it gluten-free.
This is one cooking that I find relaxing and rewarding to make. Put some soothing music on, turn a candle on and stir away to make your very own homemade gravy. You’ll never buy a store-bought gravy again!
Homemade Gluten-Free Gravy
- Large roasting pan
- 2 tbsp olive oil
- 2 carrots, unpeeled, chopped coarsely
- 2 celery, chopped coarsely
- 1 onion, halved, with the skin left on
- 3 garlic cloves, with the skin left on
- 3 sprigs fresh rosemary
- 5 fresh sage leaves
- 3 chicken wings
- 2 chicken drumsticks
- 100 g bacon, chopped coarsely
- 100 ml white wine
- 100-200 ml store-bought or homemade chicken or beef stock
- 3 tbsp cornflour Known as cornflour in the UK and corn or maize starch in the USA
- 2 tsp cranberry jam or red currant jam
- salt and white pepper, to taste
- Preheat the oven to 200°C/400°F.
- Place all the vegetables, herbs, chicken pieces and bacon in a large, deep roasting tray.
- Pour olive oil and sprinkle salt & pepper over the mixture and stir.
- Roast for 45 minutes to 1 hour, stirring halfway through.
- Position the roasting pan directly on the stove and tilt the pan to ladle out the separated fat from the pan juices. Set the separated fat aside in a small bowl.
- Add the wine to the roasting pan, scraping the bottom of the pan well and allow the wine to reduce for 5 minutes.
- Mix in the cornflour and allow to cook for 1 to 2 minutes.
- Add either chicken or beef stock and simmer it until it has reduced slightly for 10 to 15 minutes.
- Over a low heat, use a potato masher to mash the roasted mixture, moving and scraping all the baked residue from the bottom of the pan and mixing it well.
- Turn the heat off and sieve the mixture into a medium saucepan, mashing and pressing the vegetables and chicken pieces so that as much liquid is released.
- Heat the strained gravy on medium heat.
- Once the gravy has heated up, position the saucepan half on the stove ring and ladle the scum which will gradually move towards one side. This makes it easy to remove and discard the scum.
- Once all the scum has been removed, continue to simmer until the gravy coats the back of a spoon.
- Add the jam to balance the gravy flavour.
- Taste and add more salt & pepper, if needed.
- Keeps for 3 days chilled
- Suitable to freeze
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