Gravies

[Dee]

I have a few methods that I use.
Take a skillet and preheat on medium. Put in:
3 tablsp meat drippings
3 tablsp GF flour blend
Whisk those 2 well until smooth and browned.
Then add :
1 tablsp dried minced onion
2 c stock (beef, chicken, etc...
Cook until thickened.

If I do an english or chuck roast or roast a whole chicken, I take the meat out of the roasting pan. Pour the drippings into a sauce pan and depending on how much gravy I need I may add beef or chicken stock.
In a small bowl or even a coffee cup put 2-3 tablespoons of sweet rice flour and equal amounts of water making a slurry. When you mix a thickener with water this is called a slurry. If you mix a thickener with equal amounts of butter this is called a roux..
Get your broth in the sauce pan heated up and slowly add the thickener, whisking , until you get a nice smooth gravy. You may not need all of the thickener.