Classic Gravy - The Best of the Bone way

A tasty gravy can bring a new life to vegetables, potatoes, mushrooms or meats.    Typically a classic gravy is dependent upon the pan fat from a roast beef, roast chicken or turkey.  With a Best of the Bone gravy you won't need a slow-cooked roast.  We often refer to Best of the Bone as being great for soups, sauces and gravies. In part, because it is made from a marrow bone - a bone high in marrow is preferred for sauces and gravies.  In this case the base for the gravy is high in collagen and minerals.

With a "pan" gravy you whisk flour with the fat at the bottom of the pan to create a light roux (no lumps!) - then add it with some stock, wine, salt and pepper.  Some will want to add cream or other spices.  With Best of the Bone you are getting the stock and creaminess in one hit.

Best of the Bone Gravy

For your Best of the Bone gravy if you have some drippings from a roast, chicken or bacon it adds additional flavour.  

Preparation:  (Serves 2 - double everything to serve four)

Step 1 - set your pan on the stovetop on medium heat.  Add two tablespoons of Best of the Bone.  Add one cup of water.  Stir.  Add flour (or gluten-gluten-free flour) and stir constantly for 2-3 minutes.

Step 2 - Add some white wine, whisking as you go to let it reduce.  Slowly add a 1/4 to 1/4 cup of water as well.  Gravy should be thickened.  Add pepper.  A pinch of cayenne pepper will give it a spicy kick.

The result is great on potatoes or over vegetables to moisten a chicken breast or . 

And you've added a gut healthy, mega collagen-protein rich gravy to your meal.