Gravy can be made from the rich pan juices that are created when roasting a whole chicken or turkey. Be sure to add enough savory herbs and vegetables to the bottom of the pan! I like to use celery, onion, garlic cloves, carrot, rosemary, thyme, sage, and savory. Adding plenty of sea salt and black pepper is also essential for creating a rich-tasting gravy!
Ingredients
2 cups
pan juices
(or bone broth)
2 tablespoons
sweet rice flour
(or arrowroot powder)
Herbamare
freshly ground
black pepper
