Directions:
- In a large saucepan over medium high heat, heat the olive oil and sauté the onions, carrots, and celery until golden brown, about 4-5 minutes.
- Add the garlic, herbs, salt and pepper and stir well.
- Stir the flour into the vegetables and stir to coat them.
- Whisk in the chicken stock, making sure to keep lumps from forming.
- Add the bay leaf and the Kitchen Bouquet and reduce the heat to medium low.
- Let the gravy simmer for 10-15 minutes, until thickened.
- Strain through a fine-meshed strainer and discard vegetables.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 81.39 Kcal (341 kJ) | ||
| Calories from fat | 46.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.22g | 8% | |
|---|---|---|---|
| Sodium | 173.79mg | 7% | |
| Potassium | 188.59mg | 4% | |
| Total Carbs | 7.12g | 2% | |
| Sugars | 1.47g | 6% | |
| Dietary Fiber | 1.21g | 5% | |
| Protein | 3.15g | 6% | |
| Vitamin C | 2.5mg | 4% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.4mg | 2% | |
| Calcium | 29.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 49.66 Kcal (208 kJ) | ||
| Calories from fat | 28.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.18g | 8% | |
|---|---|---|---|
| Sodium | 106.04mg | 7% | |
| Potassium | 115.07mg | 4% | |
| Total Carbs | 4.34g | 2% | |
| Sugars | 0.9g | 6% | |
| Dietary Fiber | 0.74g | 5% | |
| Protein | 1.92g | 6% | |
| Vitamin C | 1.5mg | 4% | |
| Iron | 0.2mg | 2% | |
| Calcium | 18mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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