I've been busy cooking in preparation for Christmas and I thought you might like some eczema-friendly gravy for the big day... This delicious gravy can be added to any roast dinner and served alongside your Christmas turkey. The Eczema Diet Gravy is free of additives and it’s made from specially selected eczema-friendly ingredients so you won’t have a flare-up on Christmas day (well, at least not from the gravy!). Make this gravy a day ahead so you can remove the fat that settles on the top overnight (that’s important if you have eczema).
Why make your own gravy? All store-bought gravies and regular home-made ones are rich in MSG, which is often hidden in natural forms including yeast and other extracts, and they will worsen your eczema. This gravy recipe is made with your own eczema-friendly broth and the recipe is adapted from the Therapeutic Broth recipe from The Eczema Diet.
Tip: Use fresh, uncooked bones as the frozen ones (or leftovers) are rich in amines.
Rice bran oil (or refined safflower oil)
1 large leek
2 white potatoes, scrubbed and chopped
1 large garlic clove, peeled
2 beef bones from the butcher (cut small)
4 chicken necks (or other chicken bones for broth-making)
¾ teaspoon of fine quality rock/sea salt (no additives)
2 ½ litres of boiling water (plus extra)
¼ cup cold water
1 tablespoon fine rice flour or spelt flour (spelt contains gluten)
- Preheat oven to 350°F (180°C).
- Oil the bottom of a deep baking dish with a little rice bran oil (or refined safflower oil that has no additives and no added antioxidant). Chop the ends off the leek (including green part) and wash dirt off and check the layers for hidden dirt, and roughly chop into slices. Place leeks in the baking dish and mix with the oil, along with the chopped potato, whole garlic clove and meat bones which have been oiled with rice bran oil. Roast uncovered for 20-30 minutes or until the bones are browned and vegetables are browning (see photo).
- Add the chicken necks and cover with boiling water (about 2 ½ litres or more). Add salt. Cover and bake for 4 hours, adding more water if necessary. You want to end up with at least 2 cups of liquid (serves 4-6) but you can make more if cooking for a larger crowd.
- Place a mesh strainer above a large bowl. Use tongs to remove the bones and strain the liquid for the gravy. Discard the bones and vegetables. Refrigerate overnight and then skim off the fat which has hardened at the top (this fat is bad for eczema so ensure you remove it).
- When you are ready to make the gravy, reheat the broth on medium heat. Then in a separate cup, place ¼ cup of water (must be cool, not hot) and add 1½ tablespoons of rice flour or spelt flour and mix until smooth. Add flour mix to the heated broth and reduce heat to low and stir until thickened (repeat flour adding process if you have more than 2 cups of broth). Taste and season with extra salt if desired.
- TIP: don’t add pepper as it’s not good for eczema.
For more eczema recipes refer to The Eczema Diet. Merry Christmas! I hope you have a safe and happy holiday.
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