…it’s really a reduction sauce, but don’t let that scare you!!
I have had several requests for a gravy recipe without flour, cornstarch or arrowroot for those who are on the GAPS diet, or those who just don’t need flour, cornstarch or arrowroot in their diets. (Which happen to be all those on GF gluten-free diets!) Technically, this is called a “reduction sauce”, instead of a “gravy”, as “gravies” are thickened with flour. Here goes!
You will thicken your “not gravy” by gelatin instead of flour, by rapidly boiling stock down to achieve a thickened sauce that is gravy-like! (This is called “reducing” the stock…viola’ you have achieved a “reduction sauce”!)
First, deglaze the drippings on the pan with about 1/2 cup of orange juice (you may use wine if preferred). Bring to a boil and scrape the pan with a wooden spoon to loosen the drippings. You may also just scrape them with a wooden spoon without the o.j….that works too. Add about a quart of chicken stock to the pan. Bring it to a boil and, as always, SKIM THE SCUM and discard. You may add thyme and sage or other spices that you love or are “Thanksgiving-like” at this point. (Do not add salt yet!) Boil the stock until it is reduced by about one half. Add 1-2 teaspoons of good quality gelatin (such as Bernard Jensen’s Bovine Gelatin) to aid in thickening. When you have achieved the thickness you desire, taste and add sea salt as needed.