CHICKEN GRAVY

CHICKEN GRAVY
Drippings from roasted chicken
Water
Xanthan gum
1 tablespoon heavy cream, about, optional

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

Per Serving: 129 Calories; 14g Fat; trace Protein; 1g Carbohydrate; 1g Dietary Fiber; 0g Net Carbs

I was amazed at my success with making gravy with xanthan gum. I probably got lucky, but I ended up adding just the right amount and it thickened to just the right consistency. It was very nice having real gravy to serve over my roast chicken and Faux Mashed Potatoes.

Note: I found that one roasted chicken may not provide enough drippings to make gravy. By the time I skimmed off the fat, there was nothing left. If you're only making one chicken, you may want to have some chicken broth on hand. Use chicken broth for the gravy and add the browned bits from the bottom of the roasting pan for better flavor.

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