Garlic & Sage Gravy
Did you know that serving boneless meat like ground poultry or beef, chicken breasts, pork tenderloin and others with collagen rich bone broth helps your body digest and utilize the protein and minerals found in them? The amino acids found in muscle meats can be more inflammatory without the anti-inflammatory amino acids found in gelatinous meats and broth. I don’t stress too much about it, but that’s why you’ll find me slipping bone broth into rice, mashed potatoes, and sauces like this gravy to serve with our meats. It’s so healing for our digestive system, it helps our body actually use the protein we work so hard to get, and reduces inflammation in our bodies. On top of that, it adds a savory quality to food that’s irresistible and satisfying. It’s my favorite nourishing cooking trick that my family doesn’t even realize is happening!
Ingredients:
Makes 8 servings
¼ cup butter
4 sage leaves, finely chopped
1 clove of garlic, grated
¼ cup flour (we use einkorn flour, but you can sub cassava flour for gluten free ;)
2-4 cups chicken broth
½ teaspoon salt
Fresh ground black pepper
Directions:
In a saucepan, melt the butter until it starts popping and sizzling. In the meantime, you can chop your sage and garlic so you are ready to use them. Once the butter is nice and hot, add the sage and garlic and continue stirring as it cooks, You don’t want to burn the garlic, so keep stirring every so often. This will only take a minute or so. You’ll know by the smell. Sprinkle your flour into the butter and use a whisk to stir it continuously over medium heat. The mixture will start out light colored, but will darken as it cooks, That’s good, we want a dark roux for this gravy! We don’t want burnt roux (cooked butter and flour), but a nice golden brown. Once you have it at the right color, add 2 cups of your broth, salt, and pepper. Use the whisk to continue stirring as it cooks and thickens. It will seem like nothing is happening and then BOOM, all at once it’s thick! You can always add more broth to thin it out if it gets too thick. We usually keep it in the pan with a lid over low heat and whisk in a splash of broth to loosen it up just before serving.
