Paleo gravy – Can it be? Yes my friends, this is a discovery of a lifetime. Gravy is one of those foods that add on unnecessary calories to meals. It’s usually packed full of flour and butter, which makes it no-so-healthy. Well I recently made gravy without butter and flour and IT’S JUST AS GOOD!
A huge shout out to Nom Nom Paleo, which my recipe is based off of below.
This gravy is made with vegetables and the juices from a whole chicken cooked in a CrockPot. I imagine this can be done with the juices from an oven-cooked Turkey on Thanksgiving or Christmas too! Watch out gravy, there’s a new player in town! This gravy is good on everything – potatoes, vegetables, even open-faced burgers!
I used to eat 100% Paleo all of the time. I did it for 3-months without cheating earlier this year! Now-a-days, I am not as strict on myself (I’ll have a burrito or a cookie once in awhile, okay) but I still follow the basic principles of a Paleo diet. That means I eat meats and tons of veggies and eat very little flours and sugars. It’s a great way to eat!
Paleo Chicken and Gravy
- 4-5 pound whole chicken
- 2 onions, chopped into medium sized pieces
- 6 cloves of garlic, peeled
- 1 tablespoon tomato paste
- 1/4 cup chicken stock or water
- Olive oil
- A few dashes of onion powder, salt, pepper, sage and any other spice your heart desires
Chop up the onions and saute them in a pan with a little olive oil for about 8 minutes until they become glazed and slightly browned.
Add in the tomato paste* and seasonings and stir it all together.
If there are any brown bits stuck to the bottom of your pan, pour in a splash of chicken stock and scrape them up.
Transfer it all into a slow-cooker.
Prep the whole chicken by removing the giblets (if there are any) from the center and giving it a good rinse under your kitchen sink.
Season the chicken with salt, pepper, sage, and onion powder – making sure to stuff seasonings under the skin (it’s easiest to mix the seasoning in a small bowl/plate first, then grab pinches with your fingers and stuff then under the skin).
Place the chicken in the slow cooker, breast side down, and cook on low for 5-6 hours (depending on how big your chicken is). When it’s done, take the chicken out and let it cool a bit on a separate plate.
Using an immersion blender, blend the onions and juices from the slow cooker – that’s the gravy!
Pull the meat off the bones of the chicken and serve it with the gravy. Yum!
I had a lot of gravy leftover so I froze it in a glass container and scooped out a little each time I needed it. AMAZING.
*Note on tomato paste – I always used buy the little can of tomato paste from the store, only to use a tablespoon or two in a recipe and then save the rest in the fridge… which just meant it stayed there until it went bad. I finally had an epiphany the other day and realized that they sell little tubes of tomato paste! It’s a couple bucks more than a can of paste, but think of all that unused tomato paste I am saving!! Brilliant.