How to Make GAPS Gravy

GAPS Gravy

If you are familiar with the GAPS (Gut and Psychology Syndrome) Diet, you know that it can be very limiting and become bland and boring at times.  Don’t get me wrong, there is still tons you can eat on GAPS while you’re healing, but you do have to get creative.  I won’t go into the details about the diet here because it would require a very in-depth explanation, but I will say GAPS is wonderful and provides a great deal of healing for those adhering to it.

So, why GAPS gravy?  Well, for one, it’s a great way to thicken and flavor soups and sauces.  But more importantly, it’s an awesome way to get some extra nutrients into your diet.

Here’s how you make it:

After you have made bone broth (and I would suggest making 2-3 batches out of the same bones and bits), you will find that the bones become very soft and can crumble between your fingers.  There will also be cartilage and other gummy pieces surrounding the bones.  I used to toss all of this because it isn’t particularly appetizing.  But wait!  Before you toss it, crack open one of those bones!  It is full of nutrient-dense bone marrow (you’ll notice it’s the dark reddish-brown, spongy-looking stuff inside the bones).  Bone marrow is an amazing food for healing.  Just a small amount contains lots of protein, fat and minerals.  Check out this post from Mark’s Daily Apple to read up on the health benefits of bone marrow.

So, you can crack open the bones and try to extract the marrow, OR you can throw it all in your high-powered blender or food processor and blend it up.  For my gravy, in went all leftover bones, skin, small bits of chicken, cartilage and anything else left in the pot after making broth from a whole chicken (after I make broth from a whole chicken, I pull all the chicken off to use in several meals and leave the bones and other stuff behind to make another batch or two of broth).  I also added salt and pepper (about a tsp. of salt and 1/2 tsp. of pepper) and about a cup of nicely gelled bone broth.  You could start with a half cup of broth to achieve a little thicker gravy, or eliminate it altogether and see how you like the texture.

*One important note: I would not do this with a conventional chicken or its bones.  If you are familiar with how conventional chickens are raised, I don’t have to go into much explanation as to why they are not a good choice for food period, but especially for this recipe.  Chickens that are kept piled on top of one another to spread disease and sickness, then get pumped full of antibiotics and who-knows-what-else are not healthy birds.  Make sure to find pastured chicken from a reputable source: local, organic is best.

In addition, you could add a clove or two of pressed garlic, veggies that have been simmered in broth or spices for extra flavor.  I like to keep things simple, and with my recipe, it can easily be added to any soup to enhance the flavor and nutritional content.

I added it to our broccoli soup today for lunch and no one was the wiser.  It added a little more flavor and I love that I got to sneak in extra nutrients without force-feeding anyone (because, really, how would I otherwise get my kids to eat bones and cartilage?).

So, what do you think?  Would you, could you, eat every part of the chicken?

 

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