Gluten-Free Gravy

Good gravy is sometimes a necessary holiday treat! But indeed it doesn't need flour. Okra mades a great thickner. 

Source: Facilitator Jim Weber


giblets from 1 bird (and spine if spatchcocked)
water or broth (as needed)
salt (to taste)
several sliced okras


Place the giblets, neck and spine in a saucepan with a tight-fitting lid. If they are large, cut the giblets into bits using scissors.

Pour in a tablespoon of olive oil and add enough broth/water to cover giblets ¾ of the way. Cook covered over medium heat for an hour. Check every 10 mins or so, and add liquid occasionally to avoid any burning. 

After 30 mins turn the neck and spine so it cooks on both sides. Add in the okra. After an hour, remove the neck and spine. Use forks and your fingers to strip the meat, returning what meat you can to the pot. Save the bones for bone broth

Ensure there is enough liquid in the pot. Use an immersion blender to liquify the meat and okra. Add salt to taste.  (Recipe♦440)