3cupschicken bone brothSubstitute 1 cup of pan drippings + 2 cups of bone broth
3sprigsfresh rosemary
3sprigsfresh thyme
1large clovegarlicsmashed
2teaspoonsfish sauceI use Red Boat
3/4teaspoonglucomannan powderor 2 Tablespoons xanthan gum + 1 Tablespoon hot water
sea salt and black pepperto taste
Instructions
Melt butter in a medium saucepan over medium heat. Add the bone broth (drippings if you have them)and whisk to combine.
Add the herbs and garlic and bring to a boil.
Reduce heat and simmer for 10 minutes.
Remove the herbs and garlic. Add the fish sauce and sprinkle the glucomannan over the broth, whisk to combine. Heat until it starts to thicken, another 5 to 10 minutes.
Season to taste with sea salt and black pepper and serve.
Notes
Gravy will thicken as it cools.
To use xanthan gum – mix 2 Tablespoons of xanthan gum with 1 Tablespoon of hot water in a small bowl. Whisk into the hot bone broth.
If gravy gets too thick, thin with heated bone broth.
Fish Sauce is a replacement for Worcestershire sauce. It does not add a fishy flavor, I promise.
I used Kettle&Fire Chicken Bone Broth, but you can substitute beef bone broth for beef gravy.