This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten. Use garbanzo flour in this dish.
"As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them." -John Fitzgerald Kennedy, Politician
Making your own chicken stock is ideal but you can use prepared. Saffron Road brand has been a favorite of ours for a while. The flavor is good and has a reasonable amount of sodium.
I think that using the garbanzo flour makes a much better gravy - it adds a subtle nutty flavor to the gravy.
Servings: 4 | Serving size: 1/2 cup
Cooking Time: 60 Minutes
This recipe can be easily multiplied but does not make very good leftovers.
Place the chicken stock, salt, white wine, water, fresh rosemary, and pepper in a stainless steel or non-reactive sauce pan over medium heat.
Bring to a boil and reduce the heat until the liquid is simmering.
Cook for about 20 - 30 minutes until reduced by half.
In a second sauce pan, melt the butter over low-medium heat and then add the flour.
Whisk together over low-medium heat.
After cooking for about two minutes, strain the liquid from the chicken stock mixture (to remove the rosemary) into the pan with the roux, whisking continuously.
As the gravy thickens, reduce the heat to low and simmer for about ten minutes, whisking frequently.
Serving size: 1/2 cup
Amount Per Serving
|Calories 110||Calories from Fat 36|
|% Daily Value|
|Total Fat 4g||5%|
|Saturated Fat 2.5g||12%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 5g||1%|
|Dietary Fiber 0g||0%|
|Vitamin A 4%||Vitamin C 0%|
|Calcium 0%||Iron 4%|
|Vitamin K 1mcg||Potassium 200mg|