This easy low FODMAP Gravy is great for Thanksgiving, holidays and entertaining.
- Make ahead, freeze and defrost day of feast then add to pan drippings.
- 1 pound chicken wings
- 3 carrots, chopped
- 2 celery sticks, chopped
- 5 bay leaves
- 5 sage leaves
- 4 sprigs rosemary
- 2 slices smoked bacon, cut into pieces
- ¼ cup low FODMAP garlic oil
- ½ teaspoon salt
- ¼ black pepper
- 2 quarts hot water
- 3 tablespoons cornstarch
- 1/2 cup white wine (optional)
- Prep Time: 15 Minutes
- Cook Time: 90 Minutes
- Makes: 4 Cups
- Preheat oven to 400 degrees
- In a large bowl toss the veggies and herbs in a tablespoon of the low FODMAP garlic oil. Pour out onto a large roasting pan.
- Cut the chicken wings into three pieces. Then take a meat mallet or rolling pin and smash the bones into pieces to release their flavor.
- Add the smashed bones to the veggies and herbs in the roasting pan. Add the rest of the garlic oil, salt and pepper and toss together well.
- Bake for one hour.
- Put the roasting pan on the stove on low heat.
- Mash up all the veggies and bones with a potato masher. Mash and scrape from bottom of the pan until they begin to darken.
- Sprinkle the corn starch over the mix and keep mashing and mixing until the corn starch is incorporated.
- Add the warm water to the bone mix and stir well to incorporate. Bring to a boil and boil for 10 minutes.
- Turn down the heat, add the wine and simmer for 25 minutes, stirring occasionally.
- Strain the mixture in a strainer pushing down on the ingredients to make sure to get out all of the flavor.
- Taste for salt and pepper, add more if needed. You can package up the gravy now.
Day of Feast: Take the turkey out of the roasting pan. Remove as much fat as possible. Add the gravy to the turkey drippings. Scrape the bits of goodness from the bottom. Taste for salt and pepper. Spoon off any extra fat. Enjoy!
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