As I mentioned to you a while ago when I was discussing my
initial fear of tartar sauce (and then
ultimately learning to embrace it), I’d bought a variety pack from Omaha Steaks.
In that variety pack, in addition to the Pub Cod, there was a box of Chicken
Fried Chicken Patties. I didn't quite know what to expect, but figured that I
just really couldn't go wrong, and I was right. They’re darn good! These days,
with the deck construction going on, the house an absolute mess, and everything
in a bit of an uproar, the last thing I want to do is cook.
The other night I tried a Chicken Fried Chicken patty, and was very pleased. I served it, diner style, on one of vintage grill plates, along with green beans, mashed potatoes (two of my favorite diner sides), and topped it with Country Style Gravy. I had no idea how to make country gravy, so did a little research. Essentially, it's nothing more than a béchamel using bacon fat in place of butter. I'm one of those people who, when I fry bacon, save the bacon fat (in a vintage canning jar stored in the fridge), after multiple screenings through a sieve and cheesecloth before doing so. As a consequence, the bacon fat that I have is the purest, most beautiful bacon fat that you can imagine. Oh, how my grandmother would be proud!
The recipe for tasty country gravy is as follows; I encourage you to give it a try. Adding some dried or fresh herbs makes a great deal of difference. I had intended upon adding some chopped fresh rosemary, but my rosemary plant is struggling amid all the chaos, so instead, I added some rubbed sage. It was a good choice. I enjoyed it, and I think you and your family will too.
The other night I tried a Chicken Fried Chicken patty, and was very pleased. I served it, diner style, on one of vintage grill plates, along with green beans, mashed potatoes (two of my favorite diner sides), and topped it with Country Style Gravy. I had no idea how to make country gravy, so did a little research. Essentially, it's nothing more than a béchamel using bacon fat in place of butter. I'm one of those people who, when I fry bacon, save the bacon fat (in a vintage canning jar stored in the fridge), after multiple screenings through a sieve and cheesecloth before doing so. As a consequence, the bacon fat that I have is the purest, most beautiful bacon fat that you can imagine. Oh, how my grandmother would be proud!
The recipe for tasty country gravy is as follows; I encourage you to give it a try. Adding some dried or fresh herbs makes a great deal of difference. I had intended upon adding some chopped fresh rosemary, but my rosemary plant is struggling amid all the chaos, so instead, I added some rubbed sage. It was a good choice. I enjoyed it, and I think you and your family will too.
(I imagine that a lot of you have your own versions, so tell me about them in the comments section below. I love hearing from you!)
Country-Style Gravy
1 tablespoon pure, strained bacon grease
1 tablespoon all-purpose flour
1 cup whole milk
Salt and freshly ground black pepper to taste
1/4 teaspoon of your favorite dried herb, or,
1 tablespoon pure, strained bacon grease
1 tablespoon all-purpose flour
1 cup whole milk
Salt and freshly ground black pepper to taste
1/4 teaspoon of your favorite dried herb, or,
2 teaspoons of your favorite minced
fresh herb
Melt bacon fat in a medium saucepan over medium low heat. Whisk in flour, and continue whisking for 1 to 2 minutes to be certain to eliminate the floury taste. Slowly pour in whole milk, whisking continually; cook and stir until thickened. (This took me about 3 to 5 minutes.) Add salt and pepper to taste, and stir in the dried or fresh herbs of your choice. Top chicken patty or mashed potatoes and serve.
Melt bacon fat in a medium saucepan over medium low heat. Whisk in flour, and continue whisking for 1 to 2 minutes to be certain to eliminate the floury taste. Slowly pour in whole milk, whisking continually; cook and stir until thickened. (This took me about 3 to 5 minutes.) Add salt and pepper to taste, and stir in the dried or fresh herbs of your choice. Top chicken patty or mashed potatoes and serve.
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You bet your sweet bippy!!!!!! Gravy is one of those "right of passage"things that girls in my family are taught almost straight out of the womb! Along with pie crust, biscuits, greens and fried chicken (and pancakes 🥞 to some extent) gravy is seen as an essential to perfect. I think Southern women would agree. Welcome to the club, sister!!!!!!!!! 😘
ReplyDeleteYou will not find many southern gals of my generation that don't have a glass mason jar full of bacon grease under their sinks! Mustard greens, fresh purple hull peas...without a spoonful of bacon grease cooked in them just aren't worth eating!!!
ReplyDeleteAnd as in the comment above, we learned how to make gravy about the time we learned how to walk!! My family likes brown gravy instead of white and it always begins with drippings and includes a roux. And I ALWAYS keep a container of gravy in freezer to add to a gravy that was made from meat that didn't render a lot of drippings and needs a lil zip.
I love that gravy and it looks perfect with all of that cracked black pepper! Maybe I should add gravy with masheds to next week's menu... I never throw out bacon grease - that's a sin. However, I don't strain it either, as I love the little bacon-y fond that accumulates - that's what makes my green bean world go 'round!
ReplyDeleteYum Pattie! I've not tried bacon fat gravy, but I do use sausage to make gravy for biscuits and gravy, and when I make chicken fried steak, the pan drippings make the gravy. I always use a whisk, and my method is basically the same as your recipe. Gravy is essential for biscuits, mashed potatoes, and chicken fried steak!
ReplyDeleteOh, my that looks delish!! I didn't know until now about saving bacon grease... I learned something!!
ReplyDeleteYum!!!
Delicious gravy! Your post is awesome and thanks so much for sharing it with us at Full Plate Thursday. Hope you are having a great day and come back to see us real soon!
ReplyDeleteMiz Helen
I LOVE biscuits and gravy for breakfast, lunch, and dinner. Never added bacon grease to my gravy, what a wonderful secret ingredient to add! Thanks for the idea!
ReplyDelete