The Butterfly Kitchen

Chicken gravy from scratch (yeast free)

CourseSides and Sauces

Servings

3people

Servings

3people

Ingredients

vegetable stock waterI use the stock water from whatever we’ve boiled to go with the roast that day
chicken fat and juices
3tbsp plain rice flour
1/4tsp saltmore or less to your taste
black pepper
1/4tsp dried thyme
1tsp dried parsley
1/8tsp turmeric
1tsp tart cherry juiceor you could use a bit of red wine, port or cranberry sauce instead if you can tolerate them!

Instructions

Place the roasting pan that the chicken was roasted in (with the fat and juices still in it) onto the hob and add the plain rice flour.
Heat this mixture until thick and sizzling, then slowly add the vegetable stock water stirring continually and keeping on the boil. This will thicken as it boils and you can stop adding the water when you reach the consistency that you like.
Add the salt, pepper, dried parsley, thyme, turmeric and tart cherry juice and boil for a few minutes to infuse all the flavours. Adjust seasoning quantities to suit your tastes and you’re ready to serve!

Recipe Notes

Ok, so tart cherry juice is a completely crazy thing to put in gravy, but hear me out on this! My favourite things to add flavour to gravy used to be cranberry sauce (intolerant to cranberries), port or red wine (intolerant to grapes and the yeast used in the fermenting process), so I had to find an alternative to add colour and flavour, tangy but a little sweet… TART CHERRY JUICE! Weird but awesome 😀