Thanksgiving is a joyous time to be spent with family and friends but it is not always easy to whip up a 10 course meal featuring a turkey, stuffing, side dishes, desserts and everything else in between. Sometimes Thanksgiving feast scares me with the abundance of turkey leftovers that carry onto turkey sandwiches, turkey congee, turkey stir-fry, etc. This year with my parents away on vacation, Dave and I decided to keep things simple. We decided to roast a beer can chicken seasoned lightly with Herbes de Provence Roasted Chicken and just some broccoli to keep it a low carb, high protein, and high fiber diet. There is no reason why the holidays should compromise Wedding diet plan.
We were sent a few packages of Club House new Gluten-Free gravy mixes in;
- Club House Gluten-Free Brown Gravy Mix
- Club House Gluten-Free Gravy Mix for Turkey
Secret Simplifier Method:
All You Do
1. Take meat drippings and add water to equal 1 cup (250 mL). Any little amount of drippings will do,
but the more the better.
2. Combine Club House gravy mix, drippings and water mixture in a saucepan.
3. Cook over medium heat
I like how there is now a gluten-free option at only 20 calories per serving (1/4 package or 80 calories in total). Like the book Wheat Belly by William Davis, MD says “Lose the Wheat Lose the Weight” – of course that is not to say to replace the wheat with other sugary foods ex. donuts. I liked how Club House gravy mix was easy to make and literally takes seconds to make. If you are pressed for time and can not operate a saucepan, you can simply boil some pipping hot water and mix the gravy mix in a bowl thoroughly.
The New Club House Gluten-Free Gravy Mix Products features
- Simple to personalize and easy to use
- 25% less salt than the original Club House gravies
- No artificial colours or flavours
- No Trans Fat
- Carries the Canadian Celiac Association
- Gluten-Free Certification program trademark
To be honest, we found the mix to be a tad too salty at 260mg of sodium – Brown gravy more than the turkey mix. We only mixed with hot water instead of meat drippings. There was a nice consistency to the mixture which wasn’t too watery or thin. It would probably go really nicely with some mash potatoes or even rice.
The recipe for the roasted beer can chicken:
|1/2 package||Herbes de Provence Roasted Chicken|
|dash||Grounded Black Pepper|
|1 Can||Light flavoured beer – we used Pabst Blue Ribbon|
|4||Green Onions, sliced|
|4||Onions, cut in half|
|1||Chicken (approx 2 lbs)|
|1||stainless beer can chicken roaster|
- Preheat oven at 350 F
- Mix in seasoning and herbs in the baking dish. Set aside.
- Pour in 1/2 can of beer into bottom of the baking dish also. Place the beer can in the center.
- Wash and rinse the chicken in cold water, pat dry. Fit the whole chicken over the open beer can with the legs on the bottom. Cut small slits on each side and press the tip of each wing into the slit to encourage even cooking.
- Rub seasoning over entire chicken. Layer onions and green onions over chicken and also inside the cavity.
- Bake chicken for 45 mins. Pour remaining beer if it appears to be drying. Bake another 30 mins or until no longer pink at the bone. Juices should run clear.
- Allow the chicken to rest for at least 1o mins.
This sponsorship is brought to you by The Gluten Free Agency whom we have partnered with for this promotion.