Recipe courtesy of Megan Mitchell
Recipe courtesy of Megan Mitchell
Watch how to make this recipe.
Gluten-Free Roasted Garlic and Herb Gravy
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- Level: Easy
- Total: 1 hr 15 min
- Active: 15 min
- Yield: 6 to 7 cups
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 197
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 14 g
- Cholesterol
- 35 mg
- Sodium
- 448 mg
Every Thanksgiving I make this gravy for my family. I keep it gluten-free for my mom by using cornstarch and by adding layers of flavor with fresh herbs and roasted garlic so even if your bird doesn’t render a lot of drippings you still have a delicious gravy.
- Level: Easy
- Total: 1 hr 15 min
- Active: 15 min
- Yield: 6 to 7 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 197
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 14 g
- Cholesterol
- 35 mg
- Sodium
- 448 mg
Ingredients
Directions
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23m
Easy
CLASS
- Preheat the oven to 400 degrees F.
- Peel most of the papery skin away from the garlic head. Place on a cutting board and cut off the top 1 inch. Discard the top. Place the garlic head on a small sheet of foil. Drizzle with extra-virgin olive oil and lightly sprinkle with salt. Tightly wrap and place on a small sheet tray in case it leaks. Roast until golden brown and soft, 55 to 65 minutes. Remove and let cool slightly.
- Meanwhile in a medium saucepot, combine the chicken stock, thyme, oregano, sage, rosemary and bay leaves. Bring to a simmer and then reduce the heat to low, cover and cook for 30 minutes.
- Add the reserved drippings to the pot. Squeeze in the roasted garlic from the head. Stir and then remove from heat. Strain through a fine-mesh sieve into a medium bowl, pushing the garlic through, then pour the strained stock back into a clean pot. Add in some freshly cracked black pepper and more salt, if needed.
- To make the slurry, combine 1/2 cup of the cornstarch with 1/2 cup cold water in a small bowl. Whisk together.
- Bring the stock back up to a simmer over medium. Slowly whisk in the cornstarch slurry and then bring to a boil to thicken. If the gravy looks too loose, make another slurry with the remaining cornstarch and slowly whisk in a little bit at a time until you feel the gravy thicken. Taste for seasoning. Keep warm until needed.
