Just in time for the holidays, we want to share our “carnivore-ish” 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 aren’t strict carnivore in my family like me 🧈🍗
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 🍗
A package of chicken/turkey wing tips 🦃
1/2 cup or chopped onion, carrot and celery (mire poix) 🥕🧅
Thyme 🌿
Ghee for frying 🧈
Heavy cream 🥛
Bone broth or water 💧
Salt, white pepper and garlic 🧂
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 350°F 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!
