5 Minute GAPS Gravy

I love gravy. And it turns out gravy is really, really good for you. That's a good thing because I love gravy on my mashed potatoes, with roasted meat, and with biscuits. Heck, I'll eat gravy with just about anything!

And hello, people! It's almost Thanksgiving! What is Thanksgiving without gravy?

But gravy can be a pain to make. Especially if you are on the GAPS diet and can't add flour to make gravy. Adding flour to broth is the fast, easy way to make gravy.

The old fashioned way of making gravy is to make a reduction sauce. I think reduction sauces taste better, and they are a lot healthier, since you're getting more concentrated broth — and you don't need to add flour.

How to Keep Homemade Broth in the Fridge to Make Fast Gravy

Since I've been reading about all the benefits of bone broth (helps prevent/reverse cellulite and wrinkles — isn't that enough?!) and since Seth is on the GAPS Diet, I like to have broth in the fridge 24/7. I used to store it in the freezer but I don't have the room anymore that we are in Vegas in a rented condo.

So here's what I do: I just reduce the homemade broth until it is very concentrated. I usually reduce it in half, but you can reduce it by 2/3 or 3/4 if you like. This is the magic of broth! You can reduce it or add water to it for whatever your purpose.

Next I add some gelatin. Stir it in until it's dissolved. The store in the fridge — it will be just like jello. When your broth has a lot of gelatin in it, it will keep a lot longer in the fridge. (The photo above is what my concentrated gellied broth looks like in the fridge.)

Now I have broth whenever I need it and I don't have to worry about it going bad. I can just take a little bit of the concentrated broth gel out and put it in a saucepan while I'm making dinner. I just reduce it a little more and I have instant gravy!

It's important that you DO NOT add salt to your broth when you make it. That way you can reduce it ad infinitum and you won't get super-salty gravy.

Recipe Notes

I say this is 5 minute gravy. It really is this fast and easy, folks! However, if you are making a lot of gravy, it will take a little longer than 5 minutes.

NEVER walk away from a reduction sauce. One minute it's bubbling away nicely and the next you've got a pan full of black char. (I know this from experience.)

If you are roasting a turkey, chicken, or other meat, you can use the pan drippings in your gravy. Simply pour off all but 2 tablespoons of fat from the roasting pan and discard. Set the roasting pan on a burner or across 2 burners, add a little stock and turn the heat on high to “deglaze” the pan (in other words, get all the meaty bits off). Then add this stock with added pan drippings to your gravy.

5 Minute GAPS Gravy

Ingredients

Duck, chicken or beef stock, ideally homemade, UNSALTED (1 cup, or 1/2 cup concentrated stock — see above)
Butter, ghee, grass-fed, or bacon fat, lard, duck fat or coconut oil (1-2 TBS) — where to buy butter; where to buy ghee; where to buy coconut oil
Sea salt (to taste)
Freshly ground black pepper (to taste) — where to buy black pepper

Equipment

[easyazon-link asin=”B0001LO5EK” locale=”us”]Saucepan[/easyazon-link]
[easyazon-link asin=”B002E37N4M” locale=”us”]Gravy boat[/easyazon-link]

Directions

1. In a saucepan, add 1 cup of homemade chicken or beef stock or 1/2 cup of concentrated stock (see my notes above on how to store gellied stock in the fridge.)
2. Set burner on high and bring to a boil. Cook down (reduce) until it's as thick as you like (it should coat the back of a spoon).
3. Stir in the butter or ghee (if you are dairy-free, use lard, duck fat, or coconut oil or instead).
4. Pour the gravy into a gravy boat and serve.

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Ann Marie Michaels

I have 25 years of experience in digital and online media & marketing. I started my career in Silicon Valley and Los Angeles, working at some of the world’s top ad agencies. In 2007, after my first child was born, I started this little food blog which I grew to over 250K monthly unique website visitors and over 350K social media followers. For nearly 15 years, I've helped my audience of mostly moms and women 25-65 cook for their families and live a healthier lifestyle.

 The year after I started the blog, I founded a blog network in the health & wellness space called Village Green Network. I started the company on my coffee table and bootstrapped the business to over $1.3 million in annual revenue within 5 years. During that time, I helped a number of our bloggers become six figure earners. After being censored on almost every social media platform for telling the After being censored on almost every social media platform from Facebook and Instagram to Pinterest and Twitter, and being deplatformed on Google, I am now deployed as a digital soldier, writing almost exclusively about politics on my blog Cheeseslave.com. Because who can think about food when we are fighting the second revolutionary war and third world war? Don't worry, there will be more recipes one day. After the war is over.

42 thoughts on “5 Minute GAPS Gravy

      1. Boiled hamburgers? I’m hoping that was supposed to be broiled. If not, I’d like an explanation of what that is!

  1. This is a great idea! I have an increasing number of friends who can’t have gluten – good to know I can still make gravy when they come over for dinner. I’m a big fan of gravy too…the other day I made some to which I added a bit of bacon grease, thyme, and sage. My husband said it was the best gravy he’d ever had!

  2. A note re using gelatin: people who are sensitive to MSG (as my husband and a close friend are) may have reactions to the gelatin. It has a natural form of MSG in it. I got a good quality gelatin and used it once to help thicken broth. I had no problem with it; my husband and friend had significant reactions.

    I have found that broth that doesn’t necessarily gel in the the refrigerator does become gel once it’s been reduced and stored in the fridge.

    And yes, don’t walk away from a reduction sauce. If you have a full large saucepan, you can leave it for awhile, but set a timer. When it gets down to about 1/3 of a pot, don’t leave it. I’ve had the charred pot too – such a drag when you just burned up your broth!

    When you do a reduction sauce, you can let it cool, then pour it into ice cube trays. After the sauce has frozen, you can store the cubes in in ziploc type bag or something similar in the freezer. It obviously takes up much less space and the bag can be somewhat form fitted around other items. When you want the broth, just take out a cube or 2.

    1. You don’t even have to use gelatin if your broth is gelatinous enough. You can make super gelatinous broth using oxtails and marrow bones. Or use chicken necks, feet and heads.

      1. Oh and I normally do freeze my stock in ice cube trays. I don’t have my chest freezer here in Vegas, so that’s why I’m doing this method of storing in the fridge.

          1. Only for those that are super sensitive due to the use of msg in so many foods today. Glutamate is in bones, and long cooking releases it.
            A shorter simmer time, and keeping the temp a little higher seem to help if its a problem.
            That means skipping the crock pot for making broth.

            1. Fortunately my husband isn’t that sensitive to the natural MSG, but I can’t add gelatin to a broth or he will react.

        1. If you have a pressure canner, to free up space in your freezer it works to can pint jars of chicken and beef stock. Just check the manual for appropriate pressure and time for your altitude.

    2. I did it again. I burned my stock! Damn! It set off the smoke alarm even.

      I had 3 quarts I was reducing and I kept setting the timer for 30 minutes, going back to do work on my computer, then checking on it. When it got down to half a pot, I should have known better and set the timer for 10 minute intervals or I should have just stood there. Gotta start all over today.

  3. Can you use arrowroot powder on the GAPS diet? I am not on GAPS, but arrowroot powder is gluten free and works better than flour as a thickener.

    1. I’m pretty sure arrowroot powder is a no for GAPS, but if you’re not trying to stay away from carbs to that extent, it does work well as a thickener – and it makes great cookie kind of things.

    2. I found that arrowroot/cornstarch (either one) makes gravy into a (pardon me) snot-textured mixture that was very unappealing.

  4. No kidding on the reduction. I actually totally spaced reducing some broth last week and my house filled up with smoke when I was off doing something else… necessitating much laundry and cleaning, but thankfully that was all.
    Once reduced, can water be added back to make more plentiful broth?

    1. Yes, indeed. It’s a bit like a homemade bullion cube.
      What I’ve started doing when it’s left in the fridge is just taking spoonfuls of the gelatinized broth for a treat!

  5. When I make organic chicken or beef broth,I keep half for soup and then reduce half to about a third. I keep it in a glass canning jar in the fridge and add it to soups,sauces,gravies,chilis,etc.

  6. I made some lamb stew tonight (added some chicken broth to it) and thickened the sauce with some tapioca starch, it turned out great!
    by the way, thanks for the tip for not making stock with salt!

  7. I’m wondering…how long DOES it last? I tossed some that was somewhat reduced (but not very gel-ly) that was 2 weeks old and I just wasn’t sure what its life is/was.

    1. You can boil your stock for 5 minutes once a week, and keep it indefinitely in the fridge that way. I probably would have boiled the 2 week old stock and used that too. 🙂

      1. Oh, thank you Jen – I made some chicken bone broth/stock last week and froze all but one quart which is still in the fridge. I am going to boil it down to a reduction and see what I get. Thanks for this tip!

  8. “If you are roasting a turkey, chicken, or other meat, you can use the pan drippings in your gravy. Simply pour off all but 2 tablespoons of fat from the roasting pan and discard. ”

    Discard renderd fat? Never!!

    Just strain and pour into yet another mysterious jar in the fridge for later use.

    At least feed it to the dog 🙂

  9. I LOVE gravy! One of my new favorite ways to eat gravy is over eggs for breakfast (hubby came up with this one). My kids love it too. How can you get any more nutrient dense for breakfast than pastured eggs cooked in pastured butter, smothered with gravy made from pastured animals and sprinkled with sea salt?

  10. I’m a bit confused. I made bone broth (marrow bones and soup bones) this weekend and my broth is clear. I did strain it but really it was clear in the stock pot as well (although there were stringy brown clumps around the pot and in the broth). No clue how you get the brown broth I see in the picture (and the kind you buy in stores). Any ideas of what I did differently and how I can get a nice brown broth?

    1. Roasting the bones first helps get that color. That clear broth still was healthful, even if it didn’t look the same.

      Btw, in case you don’t know, add something acidic, wine, vinegar, lemon juice, when making the broth. The acid helps draw minerals out of the bones.

  11. Has anyone managed to make a gelatinous broth with a slow cooker?

    I didn’t realize the difference between bone broth and a high gelatin broth, so I bought the slow cooker thinking I was going to have to leave everything in there for 6+ hours, only to find out gelatin is what I need in GAPs and cooking too long breaks down the gelatin. I tried cooking my chicken for only 3 hours in there but I dont think it got hot enough in that time period…any ideas? I dont want the slow cooker to be a wasted investment hah.

    1. I use my crockpots for making broth all the time. I usually make chicken broth as it’s my husband’s preference by far. I hadn’t head that lengthy cooking breaks down the gelatin, but I still end up with a gelatinous broth by doing the following.
      I’ll put in chicken thighs or legs, trimmings, skin and bones from chicken breasts (husband prefers white meat), any left over turkey thigh bones I might have, chicken feet, a bit of seaweed and a dried shitake mushroom, some wine or vinegar, and I’ll add about 2 1/2 qts of water (I haven’t yet had access to chicken heads yet, but I suspect, like with fish head broth, the addition of glandulars from the head would make the broth that much more nutritious).
      I prefer using one of my crockpots that has an even lower setting than the low on most slow cookers do and I’ll cook it for about 12 hours. I remove the thighs or legs, strip the meat off them and store it for later use, cut the bones to expose the marrow and put them back in the broth, and cook it for another 12 hours.
      I was puzzled for awhile about why my broth didn’t seem to have gelatinous broth until, for space storing reasons, I began to create reduction sauces. I strain the broth from the crockpot into a large cooking pot and boil it down by half to 1/4 of the original amount of liquid. Once that cools down in the fridge, it’s definitely gelatinous!
      I’ve found I really prefer the concentrated broth because there I times I want to add the broth benefit (and flavor) to a dish without adding so much extra liquid.

      1. Cooking it down must really be key then! Thank you for the details. Excuse my lack of experience but how exactly do you cook it down? Just bring it to a boil and leave the lid off until some water evaporates?

        1. Adrian, if you haven’t already, look at earlier comments about boiling the broth into a reduction sauce. It’s very easy to burn your pot because the reduction sauce can disappear in a blink of an eye.

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