Making gluten-free gravy is so simple. No need to add butter and make a roux. I have a few tips for creating rich, flavorful pan juices from cooking a bird, whether it be a turkey or chicken. These photos use a local, pastured, organic chicken, but I cook a whole turkey the same way using a larger stainless steel roasting pan. And if you want nothing to do with cooking a turkey this year then check out my recipe for this vegetarian main dish: Butternut Squash Casserole with Sage and Shallots.
To create rich pan juices, place your rinsed bird in a glass baking pan (9 x 13-inch for chicken or 10 x 14-inch for turkey). Chop up a large onion and a few stalks of celery. Toss them with a few teaspoons of Herbamare. Fill the cavity of the chicken with the celery and onions. If you are cooking a turkey you can use your favorite gluten-free stuffing recipe. I use my Wild Rice Stuffing.
Place the remainder of the celery and onions around the bird in the bottom of the pan. Add plenty of sprigs of fresh herbs, such as rosemary, thyme, sage, and marjoram. Add a few chopped carrots and a whole head of garlic, cut in half cross-wise.
If you are cooking a turkey, I also like to add chunks of tart apples, such as Granny smith, under the turkey on the bottom of the pan. You can also layer fresh herbs under the turkey as well. Then, drizzle olive oil on top of the bird and generously season with Herbamare and black pepper. Sprinkle a few herbs on top if you wish.
Fill the bottom of the pan with about 2 cups of water for a chicken and closer to 3 cups for a turkey. This will keep the bird moist during the long cooking times.
When you are ready to cook the chicken or turkey, turn the oven to 475 degrees. Place the bird in the oven for 15 to 20 minutes at this temperature to seal in the juices. Then reduce the heat to 325 degrees and cook until done. About 2 hours for a 4 pound chicken. For turkey cooking times you can use this chart. Baste the turkey or chicken a few times throughout the cooking process.
How to Make Gluten-Free Gravy
Once the bird is done, remove it from the pan and place onto a board or large plate to carve. Let it rest for 10 to 15 minutes before carving to let the juices go back into the meat.
Place a fine mesh strainer over a 2-quart saucepan. Pour the pan juices, vegetables and all into the strainer. Use a large spoon to press the veggies into the strainer to get all the juices and flavors into the saucepan. Discard the veggies and herbs into your compost.
I usually just eye it and don't measure. So if you don't make gravy that often I would suggest pouring the pan juices into a 2 or 4-cup liquid glass measuring cup to see what you have. Add water or stock until you reach 1, 2, or 3 cups to get an even measurement if needed.
Use 1 tablespoon of sweet rice flour or arrowroot power per 1 cup of pan juices. I prefer using superfine sweet rice flour. This is what was used in the photos here. For a slightly thinner gravy use 1 tablespoon flour per 1.5 cups pan juices.
If you let the pan juices cool to room temp you can simply whisk the flour right in. If the pan juices are hot, then pour the flour into a small bowl and whisk in a little cold water to make a thin paste. Pour the paste into the saucepan with the pan juices and quickly whisk together. If you whisk in dry flour to hot liquid you will have lots of clumps.
Place the saucepan on the stove and turn heat to medium-high. Whisk the flour-paste and juices together until thickened, about 3 to 5 minutes. Season with Herbamare or sea salt if needed. Serve and enjoy!
More Healthy, Gluten-Free Thanksgiving Recipes!
Apple Cider & Herb Brined Turkey
Butternut Squash Casserole with Sage and Shallots
Appetizers & Beverages:
Raw Caramel Apple Dip
Spicy Dairy-Free Tahini Dip
Quinoa Seed Crackers
Spiced Pumpkin Soup
Harvest Vegetable Soup
Homemade Turkey Stock
Salads & Vegetables:
Pear & Hazelnut Salad with a Creamy Cranberry Dressing
Pear & Pomegranate with an Orange Vinaigrette
Autumn Detox Salad
Christmas Kale Salad
Holiday Detox Salad
Lemon-Walnut Green Bean Salad
Sautéed Brussels Sprouts with Shallots & Cranberries
Gluten-Free Whole Grains & Breads:
Wild Rice Stuffing
Moroccan Quinoa Pilaf
Pumpkin Quinoa Cornbread
Soaked Whole Grain Flatbread
Farmhouse Seed Bread
Healthy Gluten-Free & Dairy-Free Desserts:
Raw Chocolate Pie
Dark Chocolate-Almond Tart with a Vegan Pastry Crust
Vegan Pumpkin Cheesecake
Classic Pumpkin Pie
Grain-Free Pie Crust
Coconut Sugar Apple Crisp
Pumpkin Spice Cake
Grain-Free Pumpkin Cupcakes
Shortbread Cut-Out Cookies & Sweet Potato Buttercream