Gluten-Free Gravy

Good gravy is sometimes a necessary holiday treat! But indeed it doesn't need flour. Okra mades a great thickner. 

Source: Facilitator Jim Weber

Ingredients

 
giblets from 1 bird (and spine if spachcocked)
 
water or broth (as needed)
 
salt (to taste)
 
several sliced okra

Instructions

Place the giblets, neck and spine in a saucepan with a tight-fitting lid. If they are large, cut the giblets into bits using scissors.

Pour in a tablespoon of olive oil and add enough broth/water to cover giblets 3/4 of the way. Cook covered over medium heat for an hour. Check every 10 minutes or so, and add liquid occasionally to avoid any burning. 

After a half-hour, turn the neck and spice so it cooks on both sides. Add in the okra. After an hour, remove the neck and spine. Use forks and your fingers to strip the meat, returning what you can to the pot. Save the bones for bone broth

Ensure there is enough liquid in the pot. Use an immersion blender to liquify the meat and okra. Add salt to taste.