Ingredients
6 ServingsMeat & Seafood
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Chicken Stock 8 cups
Spices
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Kosher Salt 1 1/2 Tbsp
Produce
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Lemon 1
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Small Yellow Onion 1
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Carrot 1
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Fresh Thyme 1 bunch
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Fresh Celery 2 stalks
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Fresh Sage Leaf 1 bunch
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Fresh Shallot 1
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Fresh Chives 1 Tbsp
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Garlic Cloves 2
Pantry
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Black Pepper 1 tsp
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Extra Virgin Olive Oil 2 Tbsp
Dry Goods
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Corn Starch 1/4 cup
Preparation
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Prepare Gravy Veggies
Set aside chopped veggies.
- 1, roughly chopped Carrot
- 2 stalks, roughly chopped Fresh Celery
- 1, roughly chopped Small Yellow Onion
- 1, roughly chopped Fresh Shallot
- 2, peeled Garlic Cloves
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Simmer Gravy
In a medium pot, sautee onions, garlic and vegetables in oil over medium heat for 5 minutes. Add herbs and stock. Simmer for 10 minutes.
- 2 Tbsp Extra Virgin Olive Oil
- 1/4 bunch Fresh Sage Leaf
- 1/4 bunch Fresh Thyme
- 8 cups, or turkey stock Chicken Stock
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Simmer Gravy Cont.
Combine water and cornstarch, whisk into the simmering broth. Add salt and continue to simmer for another 15 minutes or until it's reduced by half.
- 1/4 cup Corn Starch
- 1/4 cup Water
- 1 1/2 Tbsp Kosher Salt
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Strain & Season
Strain gravy into a bowl, discard vegetables. Season with lemon juice, chives & black pepper. Serve in a gravy bowl.
- 1/2, juiced Lemon
- 1 Tbsp, finely chopped Fresh Chives
- 1 tsp Black Pepper

Nutrition
Amount per serving |
Daily value percentage | |
---|---|---|
Calories | 220 kcal | |
Total Fat | 9 g | 11% |
Total Saturated Fat | 2 g | 10% |
Unsaturated Fat | 7 g | |
Low Cholesterol
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10 mg | 3% |
Sodium | 2230 mg | 100% |
Total Carbohydrate | 25 g | 9% |
Fiber Total Dietary | 4 g | 13% |
Sugars Total | 7 g | |
Protein | 9 g | 19% |
Vitamin C | 14 mg | 15% |
By Innit Culinary Team