I named this Holiday Gravy because it needs the drippings from a roasted chicken or turkey, as well as its giblets. Yes, I know, we eat roasted birds on occasions other than holidays!
Holiday Gravy
Serves 4 (about 1 C. each) // 83 calories, 6g fat, 4g protein, 2g net carbs
1 tbsp Kerrygold butter
1 pkg turkey or chicken giblets
1/4 medium onion, chopped
2 stalks celery, sliced
1 teaspoon poultry seasoning (or thyme)
Salt and pepper
3 cups organic chicken broth
1/2 to 3/4 tsp glucomannan
In a large saucepan over medium heat, melt butter. Add giblets, onion, celery, and poultry seasoning. Sprinkle with salt and pepper and saute until nicely browned, about 5 minutes.
Add broth. Bring to a boil and simmer 30 to 40 minutes. Use a slotted spoon to remove the giblets.
When your chicken or turkey is done roasting, remove to a platter and tent with foil. Pour any pan juices and drippings to the stock in the pan, scraping up any browned bits for flavor. (You can spoon off some of the fat from the drippings, if there is more than you like).
Bring to a boil and cook until reduced by about one quarter. Set a fine mesh sieve over a bowl to strain out the solids. Discard solids and return the liquid to the pan.
Whisk in 1/2 tsp of glucomannan and let sit 10 minutes to thicken. If you like very thick gravy, whisk in the remainging glucomannan.
The gravy will continue to thicken up as it cools. If it gets overly thick, add a little chicken broth to thin it out as you re-warm it.