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Reply
| | From:  Genie· (Original Message) | Sent: 5/7/2008 12:30 AM |
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| | | From: Genie· | Sent: 5/7/2008 12:31 AM |
Brown Gravy
Ingredients:
- 4 Tablespoons dripping from your roast
- 1 cup Sour Cream
- 2 Tablespoons Kitchen Bouquet
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Blend all ingredients over a low heat until smooth. Serve at once. Makes 1 cup.
Total net grams of carbohydrate in recipe: 13.7 grams.
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Reply
| | | From: Genie· | Sent: 5/7/2008 12:31 AM |
Pan Gravy
Ingredients:
- Pan Juices from Roast (chicken, pork, etc.)
- 1 cup Sour Cream
- 1 teaspoon celery salt
- 1 teaspoon white pepper
- 1 Tablespoon Kitchen Bouquet
Collect the pan juices from your roast. Skim off about half of the fat. Add all ingredients to the pan, blending over low heat. Be sure to use a wire whisk to smooth out the gravy. Never use high heat, as this tends to break the gravy. Makes 1 cup.
Total net grams of carbohydrate in recipe: 10.7 grams.
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Reply
| | | From: Genie· | Sent: 5/7/2008 12:32 AM |
Turkey Giblet Gravy
Ingredients:
- turkey neck and giblets (or pkg of chicken livers)
- 2 stalks celery with leaves, chopped
- 2 bay leaves
- 1/2 small onion, thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 tsp. Kitchen Bouquet (optional)
- 1 teaspoon xanthan gum
Separate liver from giblets and refrigerate in ziploc bag. Put remaining giblets and turkey neck in large saucepan and cover with 6 cups water. (If using chicken livers instead of turkey giblets, use only neck right now.) Add veggies and spices. Bring to a boil then reduce heat and simmer covered for 2 1/2 hours.
After roasting turkey, remove fat and juice drippings to saucepan and set aside.
Add liver and cook 15 minutes more. Remove giblets/livers from liquid. Remove bay leaves, then lenderize liquid with veggies (you can use a blender or food processor if you like.) Chop giblets and add to liquid. Stir in drippings, thicken with xanthan gum and heat just before bubbling. Add additional salt and pepper to taste. Add Kitchen Bouquet for color if you like.
Makes 6-8 servings. 2 net grams of carbohydrate per serving. | | |
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Reply
| | | From: Genie· | Sent: 5/7/2008 12:32 AM |
Pork Roast Gravy
Ingredients: - Pan drippings from Roasted Pork loin
- 2 egg yolks
- 1/2 Cup heavy cream
- 1/2 tsp. Kitchen Bouquet®
- salt and pepper to taste
After roasting a pork loin (remember to roast fat side up!), remove fat and juice drippings to saucepan and set aside. Beat egg yolk with cream and Kitchen Bouquet. Slowly add to pan drippings over medium heat, stirring constantly. Add salt and pepper to taste. Carve roast and drizzle a little gravy over each slice.
Makes 4 servings. 1.6 net gram of carbohydrate per serving. | | |
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Reply
| | | From: Genie· | Sent: 5/7/2008 12:38 AM |
Creamy Skillet Chicken Gravy
Ingredients: - Pan drippings from fried/sauteed chicken
- 1 tsp ThickenThin not/Starch * OR
1 Tbsp potato starch* - 1/8 tsp. paprika
- 1/2 Cup chicken broth
- 1/2 Cup heavy cream
- salt and pepper to taste
Scrape pan drippings from skillet after draining off any excess of oil. Pour broth in skillet set to simmer, stir and allow to reduce. Add thickener (your choice �?see note below) to cream in separate bowl and mix well. Pour slowly into skillet, stirring constantly and add paprika, salt and pepper to taste. When thickened to desired consistency, pour from skillet into gravy boat and serve. (If mixture becomes too thick, simply thin with a bit of water and stir till smooth.)
* ThickenThin not/Starch is a non-starch vegetable gum thickener from ExpertFoods with only 1.5 grams per tsp (all fiber) and lots of thickening power. However, some people notice an "artificial" taste in things it's in. If you can afford the carbs, 1 tbsp potato starch is a good value (8 grams per tbsp for entire recipe.)
Makes 4 servings.
If using ThickenThin not/Starch: 1 net gram of carbohydrate per serving.
If using potato starch: 5 net grams of carbohydrate per serving. | | |
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