By Kelly Bogard
Gravy. Warm and flavorful. It makes potatoes, rice and biscuits shine.
Good at any meal for so many reasons. Quick and easy. And it makes everything taste better!
Remember when your mom or grandma kept a can of fat sitting on the back of the stove? I do. My mom used bacon grease in all kinds of recipes. From scrambled eggs to green beans. I don’t keep it on the stove anymore. But I use it every once in a while for this yummy gravy.
For Back to Basics: Pan Gravy, you will need…
1 1/2 tbsp. pan drippings or bacon grease
1/2 c. flourn
3 c. chicken stock
1 1/2 tsp. salt
1 tsp. pepper
The best part about pan gravy is pan drippings. It’s up to you what protein fat you use. Roasted chicken or beef will provide a good base for the gravy. I prefer good ol’ bacon grease for the flavor, though.
First, place your grease in the bottom of a large sauce pan and allow it to melt down over medium heat.
Once the grease is warm, sprinkle in about half the flour on top and stir. Let it start to bubble in the pan.
Then, add the rest of the flour. This is your roux. Whisk it continuously so the flour doesn’t burn.
When you start to smell the flour getting toasted, slowly add the chicken stock while whisking to prevent lumps in the gravy. If you are using beef pan drippings, use a beef stock to keep the beef flavor strong.
Everyone likes gravy in different consistencies. So if you want to make your gravy thinner, add more stock. Once you have it the way you want it, add the seasoning. Keep whisking, though. No one likes lumpy gravy. Let the gravy simmer for three to five minutes, so all of the flavors mix together. Serve warm over whatever you want.
Quick and easy ways to upgrade a meal are great for getting you out of a weeknight slump. What are some of the tricks you use? Let me know! I would love to share them with everyone.
From all of us at Texas Table Top, enjoy!
Recipe: Back to Basics: Pan Gravy
Summary: Warm and flavorful addition to any meal
- 1 1/2 tbsp. pan drippings or bacon grease
- 1/2 c. flour
- 3 c. chicken stock
- 1 1/2 tsp. salt
- 1 tsp. pepper
- Melt grease in a large sauce pan over medium heat.
- Sprinkle in half the flour and stir.
- When the mix begins to bubble, add the remaining flour.
- Whisk to combine.
- When the flour is toasted, slowly add the stock while whisking.
- Continue adding stock until desired thickness is reached.
- Whisk in seasoning.
- Simmer for three to five minutes.
- Serve warm.
Cooking time (duration): 0 hour(s), 10 minutes
Number of servings (yield): 4-6
Leave A Comment