2 Giblet Gravy Recipes- One Paleo, One Vegetarian

Chicken Giblet Gravy
makes about 2 cups

2 tablespoon butter
2 celery rib, chopped
1/2 pound mushrooms, chopped
1/2  onion, chopped
a couple cracks of pepper
giblets from an organic roasting chicken (neck, liver, gizzard, sometimes heart)
1/2 teaspoon thyme
1/2 teaspoons rubbed sage
drippings from a roasted chicken (about 2 or 3 tablespoons
2 cups almond milk
2 tablespoon sweet rice flour

I)  In a small saucepan over medium heat, melt the butter and sauté the onion until caramelized, about 30 minutes. Add celery and mushrooms and simmer about 10 minutes more.  Add a few cracks of freshly ground pepper, salt and thyme, sage.

2) In a small pan, simmer the giblets in water to just cover, cover with lid. Raise heat and bring to a gentle boil then reduce heat to low and simmer covered for about an hour. Turn off heat, drain, cool.

3)  Remove as much meat from the neck as possible, then discard bones and neck fat. Chop neck meat and giblets into very fine pieces. Set aside.

4)  In a medium skillet, heat pan drippings from roasted chicken over medium low heat. Add cooked giblets and sauté for a minute. Add enough flour to make a thick roux, a teaspoon at a time . Allow the roux to cook for a minute. Add almond milk, 1/4 cup at a time, mixing thoroughly with a whisk into a roux.

5)  Continue adding almond milk as gravy cooks and thickens.

Vegetarian “Giblet” Gravy

makes about 2 cups

4 tablespoon butter
2 celery rib, chopped
1 pound mushrooms, chopped
1/2 onion, chopped
salt and pepper
1/2 teaspoon thyme
1/2 teaspoons rubbed sage
3 hard boiled eggs
2 cups almond milk
2 tablespoon sweet rice flour

I) In a small saucepan over medium heat, melt the butter and sauté the onion until caramelized, about 30 minutes. Add celery and mushrooms and simmer about 10 minutes more. Add a few cracks of freshly ground pepper, salt and thyme, sage.

4) In a medium skillet, melt 2 Tablespoons of butter. Add enough flour to make a thick roux, a teaspoon at a time . Allow the roux to cook for a minute. Add almond milk, 1/4 cup at a time, mixing thoroughly with a whisk into a roux. Whisk in egg yolk, dice and add egg white.

5) Continue adding almond milk as gravy cooks and thickens.