Can you feel it? It is almost that very exciting time of year where practically every American family connects with their kitchen - Thanksgiving! For our recipe this year, we are opting for gravy: a table staple that is easy and quick to prepare with our Chicken Bone Broth. Don’t get us wrong, we are definitely slow food lovers too, but hopefully this speedy sauce helps free up some time to get back to your loved ones.
This gravy is so quick because our chicken bone broth is already seasoned with just the right amount of real sea salt, as well as loads of local, organic veggies. Basically, the core of the recipe has already been prepped for you, so you just need to add some butter, herbs, reduce, and voila! There you have it, a nutritious, delicious gravy that just may be the best to grace your family table in years.
And in the spirit of this holiday where we gather with loved ones and family to share a wholesome comforting meal, we would like to take a quick moment to give our thanks: for all of you reading this, for our outstanding business partners, and for the ability to create wellness in the kitchen.
Chicken Bone Broth Thanksgiving Gravy
Yield: 2 cups gravy
Active Time: 5 minutes
Total Time: 30 minutes
- 1 32-oz. jar Broth Baby Chicken Bone Broth
- 2 T butter, ghee, or duck fat
- 1 T fresh sage, minced
- 1 T fresh thyme, minced
- 1 T fresh rosemary, minced
- 2T red wine
- 2T buckwheat flour
***Buckwheat flour is naturally gluten-free. If you follow a paleo diet, substitute almond flour or, for a nut-free option, try cassava or tiger nut flour.
- Turkey pan drippings (optional)
- Melt the butter, ghee, or duck fat in a pot or saucepan over medium heat
- Toss the sage, thyme, and rosemary in the saucepan for 1 minute
- Add the red wine to deglaze the pan
- Add the bone broth, turn the heat to high, and bring to a low boil
- Once the broth is boiling, lower the heat to a steady simmer
- Allow the gravy to reduce for about 25-30 minutes, or until it reduces by half
- Stir in the drippings from your holiday bird (optional)
- Pour the gravy through a mesh strainer (to remove the minced herbs) into another saucepan
- Whisk in the buckwheat flour. For best results, transfer to a blender or use an immersion blender to thoroughly incorporate the flour
- Pour into a serving dish
That’s it. You’re done! So grab a glass of wine, rejoin the conversation, and have a very happy Thanksgiving from our family to yours.
P.S. If you have leftover gravy, which we’re pretty sure you will not, you can always use it the next day over an open-faced turkey sandwich, on breakfast eggs and toast, or added to a pasta sauce with sautéed mushrooms!