Think following a Low FODMAP Diet means you need to skip the gravy? Think again! This low FODMAP gravy will have your dinner dressed to the nines!
Remove chicken/turkey from your roasting pan (the pan should still be hot). Add a small amount of chicken broth to the pan to deglaze it. Scrape the bottom of the pan with a wooden spoon to lift off all the delicious bits attached to the bottom of the pan. Transfer the drippings to a dish and allow them to cool. Once the drippings cool, skim off the fat using a spoon.
Add olive oil to a large pot. Carmelize green onion and carrots over high heat (8-10 min). They should leave brown sludge on the bottom of the pot. Once the onion and carrots have caramelized, you can discard them.
Add a small amount of the 3/4 cup of chicken broth to deglaze the pot. Once you've scraped all of the good bits off the bottom of the pot, add the rest of the chicken broth.
Give the gravy a good stir, then add the cooled drippings and the butter. Then reduce the heat to medium.
Place the flour in a small dish and add warm water slowly as you whisk the mixture. Once the flour has become watery and the lumps have been removed, add the flour to the gravy through a sieve. Make sure you keep whisking the gravy while the flour is being added (it's helpful to enlist help for this step).
Increase the heat back to high and bring the mixture to a boil. Let it simmer for 1-2 minutes, then turn off the heat and continue to whisk gently until the gravy has cooled. The gravy will be very watery when you turn the heat off. Don't worry, it will thicken as it cools.