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Carnivoreish Gravy ๐Ÿฅ˜

Just in time for the holidays, we want to share our โ€œcarnivore-ishโ€ take on gravy! This year, we are a lot of roasted chicken (season with salt and a little garlic and white pepper) which traditionally we serve with loads of butter, cranberry sauce and gravy, the latter two are for those who arenโ€™t strict carnivore in my family like me ๐Ÿงˆ๐Ÿ—

I personally do not consume many spices, just salt, and sometimes white pepper and garlic powder since they are the lowest in toxins. Some meat based eaters also like to use herbs like cilantro and thyme which are less toxic.

Although I unfortunately could not try this gravy my family loved it!

To make you need:

Roast chicken/turkey drippings ๐Ÿ—

A package of chicken/turkey wing tips ๐Ÿฆƒ

1/2 cup or chopped onion, carrot and celery (mire poix) ๐Ÿฅ•๐Ÿง…

Thyme ๐ŸŒฟ

Ghee for frying ๐Ÿงˆ

Heavy cream ๐Ÿฅ›

Bone broth or water ๐Ÿ’ง

Salt, white pepper and garlic ๐Ÿง‚

Potato starch- optional

How to:

Since we have to cook the bird and gravy separately, we had to get creative. We bought wing tips to make the base of the gravy, and added in the drippings after the bird was roasted.

Start by heating up ghee in a cast iron pan and sear the wing tips with salt, white pepper and garlic.

Next, add the veggies and thyme and let it all come tougher!

Add a little bone broth or water and place the lid on, transfer into the oven and let it roast at 350ยฐF for a few hours.

Next, remove the wing tips and try to get as much juice out of them as possible, strain the liquid and add as much cream, butter, and drippings to taste. Season and optionally stir in some potato starch to thicken it up. You can also blend everything up with an immersion blender.

Enjoy with your bird and sides of your choice!

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