Blog

Archive for November, 2013

GRAIN AND GLUTEN-FREE POULTRY GRAVY

Tuesday, November 12th, 2013

Thanksgiving is right around the corner so I would like to share this recipe with you.  A plantain is used as the thickening agent in this delicious gravy.  The recipe can be doubled so have extra plantains on hand.

11/2 cups Home-Style Chicken Broth or any organic chicken broth free of starch, sugar, and other additives

1 (9- to 10-ounce) light green plantain, peeled and grated on large holes of grater

1 large onion, finely chopped

11/2 cups pan juices

1/4 cup dry white wine

1 tablespoon freshly squeezed lemon juice

3/4 teaspoon fine sea salt, or to taste

1/8 teaspoon freshly ground black pepper

 1.  After roasting poultry, remove it to a platter; cover to keep warm.  Remove fat from pan juices.  Set aside.

2.  In a medium saucepan, bring chicken broth to a boil.  Add plantain and onion. Return to a boil; cover. Reduce heat to medium-low and simmer about 5 minutes, stirring often, until vegetables are tender.  Remove from heat.  Do not drain.

3.  Using a handheld stick blender, puree chicken broth mixture directly in the pot until smooth. Blend in pan juices. (If you don’t have 11/2 cups pan juices, add additional chicken broth to make up the difference.)

4.  Return the mixture to heat. Add wine, lemon juice, salt, and pepper. Heat through. Place gravy into a gravy boat and serve.

Yield:  4 cups

Source: Comfort Cooking Without Grains and Refined Sugars, pg. 164.