My Favorite Paleo Recipes:
Nutritious Gravy

   Alvin H. Danenberg, DDS            December 30, 2015

 

Thick gravy is delicious, but usually it is made with unhealthy flour and incudes little nutrition. This gravy is not like that. Liver and bone broth add significant nutrients, which sets this way above traditional gravy. Experiment how you want to use this. Use more or less bone broth depending how runny you want the gravy. Try it on chicken, turkey, or meat loaf. I’ve used it over poached eggs with a side dish of blueberries and raspberries. When refrigerated, it will thicken and can become a spread on sliced cucumbers, radishes, etc. Be different and be healthy.

 

Paleo Nutritious Gravy

 

Ingredients:

2 Tbs Ghee or butter
1 small onion, chopped
3 garlic cloves, chopped
1/2 Tsp ground ginger
1/4 Cup red wine
1 Cup* bone broth
1/2 Lb frozen raw chicken livers, chopped
Salt and pepper to taste
   *May require additional bone broth to thin gravy

 

Preparation:

1. Place ghee in large saucepan on low heat
2. Add onion, garlic, and ginger; sauté covered until soft (about 10-15 minutes)
3. Add wine, raise heat to medium and reduce (about 5 minutes)
4. Add bone broth, and reduce (about 15-20 minutes)
5. Add livers and mix until cooked and thick
6. Salt and pepper to taste
7. Pour mixture into 4-cup Pyrex measuring cup and use a stick blender to purée; then serve
8. For thicker gravy, reduce the liquid in a medium-heat saucepan. For thinner gravy, add additional bone broth

 

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My Favorite Paleo Recipes