Danielle Walker Thankful, page 19
Source: Danielle Walker Thankful
place reserved onions and celery from the bottom of the roasting pan into a blender.
pour the drippings from the pan into a fat separator and pour off the fat. pour the drippings into the blender. alternatively, tilt the pan and skim off as much fat as possible.
squeeze the roasted garlic out of the peels and place it in the blender.
add 1 cup of chicken or turkey stock and puree on high until smooth and thick. add additional stock until it reaches desired thickness. if it is too thin, add a few pieces of onion from the cavity of the bird to thicken. season with salt and pepper to taste.
note that the brine causes the gravy to be salted already so you may not need to add any at all.
store in fridge for 5 days and reheat on the stove on low until warmed through.
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Serving Size: 1 Serving (44g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 135 | ||
Calories from Fat: 127 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.2g | 19 % | |
Saturated Fat 6.4g | 32 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 15mg | 5 % | |
Sodium 119.2mg | 4 % | |
Potassium 31.9mg | 1 % | |
Total Carbohydrate 1.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.1g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 135
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