Carnivore Gravy

Prep time: 10 mins      Cook time: 30 min      Rest time: 30 mins     Total time: 1 hr 10 mins

Serves: 6+ people

This carnivore gravy is made with bone broth, butter, gelatin, and sea salt. Add milk or cream for a creamier gravy.

What you need to make Carnivore Gravy

Ingredients:

• Bone broth (I recommend chicken or turkey)
• Turkey drippings or water (optional)
• Cold water (for blooming gelatin)
• Raw butter (ASHLEY20 for 20% off) or ghee
• Beef gelatin (ASHLEYR for 10% off)
• Sea salt (ASHLEYR for 15% off)
• Raw milk (or cream) (optional – ASHLEY20 for 20% off)
• Herbs & spices (optional)

Equipment:

• Cooking pot
• Blender (if doing creamy gravy)

(for the full recipe, scroll to the bottom)

Substitutions

For a creamier gravy, replace 1 cup of turkey drippings (or broth) with 1 cup of milk or cream. Instructions are listed in the recipe.

For a thicker gravy, use 100% bone broth and no water or turkey drippings. Instructions are listed in the recipe.

How to make Carnivore Gravy

If a visual will help, watch the Instagram Reel for this recipe.

Bloom the gelatin.

Pour your cold water into a small bowl and sprinkle in the gelatin (ASHLEYR for 10% off).

Mix well and set aside to bloom. In a few minutes, the mixture should be like a thick jelly paste.

Make the gravy.

Add the butter to your cooking pot and bring to medium heat. Add the bone broth and turkey drippings (if using).

Note: if you don’t have turkey drippings, I recommend using 4 cups of bone broth. I used 2 cups of bone broth + 2 cups of water to make mine (I didn’t have turkey drippings) and the water created a thinner gravy. I wouldn’t recommend using water unless you have to.

Bring to a boil, then simmer for 20 minutes or so to reduce by about half.

Remove from heat and season the gravy.

Remove the gravy from heat. Salt (ASHLEYR for 15% off) generously to taste and add any herbs & spices you prefer, mixing well and tasting as you go. Rosemary, thyme, parsley, sage, onion, and garlic are great options.

Optional: add the milk/cream if making creamy gravy.

If you are opting for a creamy gravy, once the gravy cools a bit, blend it with your cream or milk.

Note: if using milk instead of cream, let your gallon sit in the fridge for 24 hours prior to making this recipe, then pour from the cream top. See “Tips to make the best…” section below for a picture.

Allow the gravy to cool and thicken.

Note: The gravy will thicken as it cools, but it will not become dense since traditional thickeners were not used. The final result will be liquid. Once refrigerated, it will gel. If using it out of the fridge, heat it to make it pourable again.

Tips to make the best Carnivore Gravy

• If you don’t have turkey drippings, I recommend using 4 cups of bone broth. I used 2 cups of bone broth + 2 cups of water to make mine (I didn’t have turkey drippings) and the water created a thinner gravy. I wouldn’t recommend using water unless you have to.
• If using milk instead of cream, let your gallon sit in the fridge for 24 hours prior to making this recipe, then pour from the cream top. See below for a picture.
• The gravy will thicken as it cools, but it will not become dense since traditional thickeners were not used. The final result will be liquid. Once refrigerated, it will gel. If using it out of the fridge, heat it to make it pourable again.

Other favorite dinner ideas:

Street Gyro Bowls

Loaded Burger Bowls

Tropical Taco Bowls

Chicken Bacon Tacos

Cobb ‘Salad’ with Duck Fat Ranch Dressing

Simple Oxtail Soup

Carnivore Gravy

 

Other favorite dinner ideas:

Street Gyro Bowls

Loaded Burger Bowls

Tropical Taco Bowls

Chicken Bacon Tacos

Cobb ‘Salad’ with Duck Fat Ranch Dressing

Simple Oxtail Soup

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