Friday, September 20, 2013

Home-made Southern Style Gravy


Making Gravy for Your Chicken or Chops

Even though it appears complicated like it could take a Master Chef a lifetime to perfect (which could be true if ... wait, stop!  Never mind.) but in reality it is quite simple.  Again confidence gained from making it a few times will reward you with gravy that can even make your Mom proud.  The possibilities are endless if you don't get strapped into your favorite gravy every time.  It's so tiring struggling to make a new gravy twist when all you really want is that one that makes Mom proud (hahaha!, so much for mommy issues, right!?).

Well, let's leave the mommy issues and the new gravy episodes alone for now and concentrate on making basic tasty gravy that will be shockingly simple.  That said - I am giving you two choices for gravy:  a little ... or A LOT.  I like the 'A LOT' version personally so I can drown my rice properly.

A LOT Version
Ingredients
Oil and drippings from pan*
Left over flour and seasoning mixture*
Hot Water**
Salt and Pepper to taste

*See Pork Chop Recipe as an example.
**If your tap water get nice and hot that be fine to use.


Directions
Add the remaining flour mixture directly into the pan (sprinkle it on top of the oil) in which you just fried your chops or chicken.  Allow the oil to absorb most of the flour before stirring to make your roux.  I prefer to stir with a fork but a wire whisk will work well also.  If you need additional flour, be sure to taste the gravy in case you need to add a little more seasoning, salt or pepper.

Let this cook, scrapping the bottom of the pan to incorporate all the pan drippings and to brown the flour.  When your gravy is medium dark brown, slowly add hot water while stirring (it might be easier for you to rotate between adding water and stirring) until the gravy reaches your preferred density and consistency.  If it gets too thin just allow it to cook down again.

Taste and add seasoning, salt or pepper if needed.  Now you're ready to serve it up and smother those taters or rice.


a little Version
Ingredients
4 TBLS Oil and drippings from pan*
2 - 3 TBLS Left over flour and seasoning mixture*
Hot Water**
Salt and Pepper to taste

*See Pork Chop Recipe as an example.
**If your tap water get nice and hot that be fine to use.

Directions
Sprinkle the flour mixture directly into the pan in which you just fried your pork chops or chicken.  Allow the oil to absorb most of the flour before stirring.  I prefer to stir with a fork but a wire whisk will work well also.  If you need additional flour mixture, add gradually so you don't add too much.

Let this cook, scrapping the bottom of the pan to incorporate all the pan drippings and to brown the flour.  When your gravy is medium dark brown, slowly add hot water while stirring (it might be easier for you to rotate between adding water and stirring) until the gravy reaches your preferred density and consistency.  If it gets too thin just allow it to cook down again.

Taste and add seasoning, salt or pepper if needed.  Now you're ready to serve it up on those tater or rice (drowning not included on this version).




No comments:

Post a Comment