Roasted Garlic and Fresh Herb Gravy
Don’t just serve this gravy over mashed potatoes. Think outside the box, and serve it over chicken fried steak, hot turkey sandwiches, roast beef, couscous, even plain white rice.  Or, try making it for breakfast. Ladle it over biscuits and you have a delectable plate of biscuits and gravy. Alternately, spoon it over roasted chicken and fresh waffles (or frozen, if you’re in a rush) for a comforting breakfast or a relaxing dinner.
Ingredients
- 2 cloves garlic
- 1 package roasting blend fresh herbs (includes ¼ cup Italian parsley, 1/8 cup rosemary and ¼ cup thyme)
- 1 ¾ cups chicken stock, divided
- 2 tablespoons butter
- 2 tablespoons flour
- pepper
Instructions
- Preheat oven to 375.
- Keep ½ of the package of fresh Roasting Blend whole and chop the other half.
- Peel the outer layers of paper off of the garlic and place in small roasting pan.
- Add the whole herbs to the pan, along with ½ cup chicken stock.
- Roast the garlic and herbs for 1 hour.
- Cool and discard the whole herbs.
- Squeeze the garlic out and mash with any liquid remaining in the pan. Set aside.
- Melt butter in a small saucepan over medium high heat.
- Stir in the flour until thickened.
- Using a whisk blend in 1¼ cup chicken stock and the garlic puree.
- Chop remaining herbs and add to the gravy. Season with pepper.
Quick Notes
Recipe Source: Pamela Clark, Raleigh, NC; www.thethymesavor.com
Time: 30 minutes
Yield: 2 cups
