Ingredients:

2 Tbsp butter or ghee, (use ghee to keep recipe dairy-free)

1 Tbsp tapioca flour

1 Tbsp coconut flour

2 cups HALE Bone Broth

½ tsp salt

¼ tsp ground black pepper

¼ tsp dried parsley

¼ tsp dried rosemary

¼ tsp dried thyme

¼ tsp garlic powder

¼ tsp onion powder

Instructions:

Melt the butter or ghee in a saucepan over medium-high heat. Add 1 Tbsp of tapioca flour and 1 Tbsp of coconut flour to the pan and mix with a fork until it thickens and clumps.

Add the bone broth to the pan, as well as the spices ( 1/2 tsp salt, 1/4 tsp ground black pepper, 1/4 tsp dried parsley, 1/4 tsp dried rosemary, 1/4 tsp dried thyme, 1/4 tsp garlic powder, 1/4 tsp onion powder). Mix with a whisk. Once the mixture boils, reduce to medium heat.

Cook while whisking every so often until the mixture thickens. I let it boil 30 seconds, then whisked for 10 seconds until it thickened. Cook until desired consistency, this took about 5 minutes for me.

This recipe yields 1 1/2 cups of gravy.

Add the chicken/ turkey drippings to the gravy at the end and mix. This will really step up the flavors!