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Tuesday, December 27, 2011


Drippings from roasted chicken
Xanthan gum
1 tablespoon heavy cream

Strain the drippings into a small saucepan; skim off most of the fat. Add a little water (I used about 1/2 cup or so for the drippings from 2 roasted chickens) Turn the heat to high and whisk vigorously and constantly while lightly sprinkling the surface with xanthan gum. Continue sprinkling and stirring until the gravy comes to a boil. Stop adding the xanthan when the gravy starts to look thickened, but not quite as thick as you'd like it. It will thicken more as it simmers. Taste for seasoning and stir in the cream, if desired. My gravy was a little salty and the cream helped tone it down and made it look more like gravy made with flour. Turn the heat to low and stir occasionally until ready to serve.

About 4 servings
Do not freeze