Jonah's no added salt chicken gravy
Find out how to make this delicious no added salt chicken gravy, suitable for babies of six months plus and toddlers.
Ingredients
- 1 tbsp unsalted butter
- 1 tbsp plain flour
- 1 Kallo Organic very low salt chicken stock cube
- 200 ml water or reserved vegetable water
- ½ tsp apple cider vinegar or lemon juice
- ½ tsp garlic powder
- ½ tsp dried herbs (I use tarragon, you could use thyme, rosemary, etc)
- ¼ tsp white pepper
- ½ tbsp chicken fat (optional)
Instructions
- Melt the butter in a small/medium saucepan.
- Add the flour to make a roux, and mix well with a fork so it's fully dissolved into the butter.
- Let it brown for 2 to 3 minutes until golden, keeping a close eye on it, as it turns fast!
- Meanwhile, boil the kettle or reserve some vegetable cooking water. The roux should now look like this:
- Put the stock cube in a small measuring jug, and add in the boiling water or reserved vegetable water.
- The roux should now look like this:
- Gradually add in the liquid, stirring constantly to ensure lumps are worked out.
- Once all the liquid is added, simmer for about 5 minutes to allow the gravy to thicken.
- Add the apple cider vinegar/lemon, garlic powder, herbs, and pepper and stir through. You could also add some chicken fat – it doesn't really need it though!
- Serve and enjoy!
Notes
This gravy recipe can be adapted any way you please. You could make a vegetable gravy by using a Kallo Organic Very Low Salt Vegetable Stock Cube. Or give it a lemon flavour by adding lemon zest.