Low Carb Recipe
Two variations for some darned good gravy! A creamy chicken gravy and a pan gravy using pan juices from any meat.
Creamy Chicken Gravy
Pan drippings from fried or sauteed chicken
1 tablespoon potato starch
1/8 teaspoon paprika
1/2 cup chicken broth
1/2 cup heavy cream
Salt and black pepper to taste
Scrape pan drippings from skillet after draining off any excess of oil. Pour broth in skillet set to simmer, stir and allow to reduce.
Add thickener to cream in separate bowl and mix well. Pour slowly into skillet, stirring constantly and add paprika, salt and pepper to taste.
When thickened to desired consistency, pour from skillet into gravy boat and serve. (If mixture becomes too thick, simply thin with a bit of water and stir till smooth.)
Recipe makes 4 servings. 5 carbohydrates.
Using your pan juices for Pan Gravy from roast chicken, pork, etc., add sour cream celery salt, white pepper and Kitchen Bouquet to make one very delicious gravy.
Pan juices from roast (chicken, pork, etc.)
1 cup sour cream
1 teaspoon celery salt
1 teaspoon white pepper
1 tablespoon Kitchen Bouquet
Collect the pan juices from your roast or fowl. Skim off about half of the fat. Add all ingredients to the pan, blending over low heat. Using a wire whisk, smooth out the gravy.
Note: Never use high heat, as this tends to break the gravy. Recipe makes 1-cup of gravy.
Nutrition information: Total carbs in recipe: 10.7 grams.
- Gravy is lumpy: With a whisk, beat the gravy until smooth. If this fails, use a food processor, strainer or blender.
- Gravy is not thick: Dissolve 1-teaspoon cornstarch (per 1-cup of gravy) with 1-teaspoon cold water or broth. Whisk into gravy and simmer one minute until thickened.