Chicken Gravy (Gluten Free)
Gluten free gravy can be just as scrumptious as glutinous gravy, better in some cases. Let’s be honest here, if you’re not an accomplished chef, gravy eludes most everyone. But it doesn’t have to. I think the trick, (in either glutinous or gluten free) is to choose which method you prefer.
The most traditional method is the roux method. Its french. Its fancy. Yet there are pros and cons to this method, just like any other. But I think what were really trying to decide is flour over starch. So Here is my viewpoint:
Produces that gravy flavor and texture that we all know and love.
Provides an beautiful silkiness to your gravy.
Adds a richness to gravy.
It’s the go to method.
It can be a difficult method to “get right”.
Can result in lumpy gravy.
Will dull color and clarity of gravy.
If not performed correctly can leave the gravy tasting flour-y or raw.
Gets a skin as the gravy cools.
Very consistent texture.
The lumpy gravy problem is a thing of the past.
Gravy won’t taste like raw flour.
Can be made as a roux, like flour (fat and starch/flour)
If you add too much starch, gravy will be gelatinous.
Lacks the richness of flour, but that can be remedied with a fat emulsification.
My personal go to is to just add a bit of starch to my pan drippings, then strain out all the little bits and pieces. I almost always get a smooth gravy high in flavor and very pleasing to my crowd.
Recipe for roux method:
2 1/2 tablespoons unsalted butter
2 1/2 tablespoons sweet rice flour
2 1/2 cups stock (Chicken, beef, turkey) or skimmed pan drippings
Kosher salt and freshly ground black pepper, to taste
In a small sauce pan, set to medium-high heat, melt the butter. Add the
sweet rice flour and whisk until a paste forms. Continue whisking until
paste turns light beige, about 3 minutes.In a slow and steady
stream,whisk in the pan juices and stock. Continue to whisk until gravy
has thickened and begins to bubble. If the gravy is too thick, add more
Recipe for starch method:
2 tablespoons gluten-free all-purpose flour (rice flour)
3 tesponns cornstarch
4 ounces unsalted butter
1 quart stock
Kosher salt and cracked black pepper
Making the roux. Set a large skillet over medium-high heat. Add the butter. When it has melted fully, add the flour and cornstarch. Stir and stir and stir until all the lumps of flour are smooth, then stir and stir and stir until the flour is fully cooked, about 4 minutes. Be sure to stir frequently, to avoid the roux burning. You don’t want burned gravy. Also, remember that a gluten-free roux will not fully form a ball, the way it will with gluten flour. Don’t add more flour. Make it look the way it does in the video.
Making the gravy. Set a large saucepan over high heat. Pour in the stock. Bring the stock to a boil. Pour in the roux, a couple of tablespoons at a time. (Don’t worry about measuring it with a tablespoon. Use that as a guide.) Whisk the roux into the gravy. Keep whisking. When you feel the gravy start to thicken, pour in a little more roux. Keep whisking and feeling. Remember that it takes a few moments for the gravy to thicken with the roux. Pour in roux and whisk until you have gravy the thickness you want.
Season with salt and pepper.
Pour liberally over mashed potatoes or gluten-free stuffing.
Makes 1 quart gravy.
Do ahead: You can make the gravy the day before Thanksgiving and heat it up for dinner with a little more hot stock.