Bone broth is the perfect gravy ingredient--it can help improve the texture of the gravy into something more substantial and also helps to further layer the gravy's flavor without having to add a ton of extra fat (though, our recipe does call for additional drippings, because why not indulge in a nice gravy once in a while, and if you're cooking a roast for the holidays, don't let those drippings go to waste!). We enjoy using our seasonal Turkey Bone Broth, but of course, if that's not available, go for our chicken bone broth!
Turkey or chicken drippings (optional)
5 oz organic unsalted butter
5 oz all-purpose flour
½ yellow onion (chopped)
4 celery sprigs (chopped)
½ bunch Italian parsley
½ organic fresh thyme
Salt and pepper to taste
- Roux – Melt butter in a heavy-bottom saucepan, stir in flour and cook, stirring occasionally. Make sure to scrape the sides and bottom with whisk to avoid burning. Cook for 6-8 minutes until “peanut butter” brown and bubbly. Set aside
- In a saucepan sauté onions in turkey drippings over medium low heat until caramelized, add celery.
- Once celery is tender, add roux, turkey drippings, Butcher's Bone Broth, and herb sprigs, bring to a boil and reduce to a simmer.
- Over low heat, simmer gravy about 10 minutes or until it has reached medium nappe and there in no flour flavor. Pour the gravy over a sieve into your serving vessel
- Season with salt and pepper to taste