Ingredients
- 1 tbsp arrowroot powder
- 1/4 cup cold broth or water
- 1 to 1 1/2 broth
- 4 – 6 tsp juices drained from poultry or meat being roasted
- 1/4 tsp dried mixed herbs, thyme or sage (optional)
- Celtic salt to taste
Instructions
- Mix the arrowroot powder with 1/4 cup cold broth or water in a small bowl, this will ensure that the arrowroot makes a smooth paste and avoids lumps.
- Mix the solution into 1 to 1 1/2 cups simmering broth. For every 1 to 1 1/2 cups broth make another solution of arrowroot. Add the juices from the meat you have roasted. Add the optional herbs and stir well.
- Season with Celtic salt. Serve hot.
