How to make Gravy with Flour and Water and Grease – This is been going on since the invention of bacon. This is a way to get the flavors of bacon in the food when you don’t have bacon. Oh I almost forgot the byproduct is edible it’s the crispy bacon.
How to make Gravy with Flour and Water and Grease – Harvesting Bacon Drippings
2/3 pound smoked bacon
- Heat a skillet. This is optional you can spray nonstick spray or use a nonstick pan. Or a well seasoned cast iron skillet.
- Add the bacon and start rendering the fat of the bacon. If it starts to smoke a bit turn down the heat or add more bacon. This will cool the pan and the drippings.
- Turn often the bacon will have a tendency to stick no matter what pan or skillet you have. Just slide a meat fork or spatula under it to turn.
- When the last of the bacon is done immediately turn off the heat have the jar ready. Put some type of paper products under the jar to insulate under it. Especially if you have stone countertops because hot and cold may cause the soon to be hot jar to explode, due to quickly changing temperatures. This is true with anything. Also the paper products will catch any spillage of bacon drippings when pouring.
- Get a jar that has a lid and is sterile. Add the bacon drippings to it the jar will be hot for a while. Make sure you have a food grade jar that can or has had food in it.
- Store and use as needed.
How to make Gravy with Flour and Water and Grease – Old Fashioned Country Bacon Gravy
2 (12 ounce) packages of bacon, fried – RESERVE ALL THE DRIPPINGS
1/2 cup plus 2 tablespoons all-purpose flour
4 to 6 cups milk/water (depending on how thick you like your gravy)
1 teaspoon salt
1/2 teaspoon black pepper
- Pour reserved bacon drippings into a large skillet.
- On medium high heat the drippings.
- Sprinkle flour over hot drippings.
- Whisk until the flour is brown.
- Add milk/water about a half a cup at a time, whisking the whole time until 4 cups have been added.
- Season with salt and pepper.
TIP: If the gravy is too thick continue adding more milk ONLY 1/2 cup at a time until the right thickness is reached.
How to make Gravy with Flour and Water and Grease – Turkey (or Chicken) Gravy
How to make Gravy with Flour and Water and Grease – There are many ways to make gravy for a turkey or chicken dinner, including some shortcuts using butter instead of pan drippings along with chicken or turkey stock.
This is a recipe for a classic turkey gravy made with pan drippings, flour, and water or stock. Purchased chicken or turkey stock may be used, but it should be a good quality stock and low in sodium or unsalted.
Use this recipe for roasted turkey, chicken, or Cornish game hens and even turkey hash. How to make Gravy with Flour and Water and Grease – The recipe can easily be scaled up or down for a large roasted turkey or smaller hens. It depends on how much fat you have in the drippings. A small amount of butter can be added to the turkey or chicken fat if you do not have 1/4 cup.
- 1 to 2 cups pan drippings (from roasted turkey or chicken or Cornish hens)
- 1/4 cup all-purpose flour
- 1 to 2 cups water (or low sodium or unsalted stock)
- Kosher salt (to taste)
- Black pepper (to taste)
Steps to Make It
Gather the ingredients.
Pour the turkey or chicken pan drippings into a 2-cup measuring cup or gravy separator and skim the fat off.
Put about 1/4 cup of the fat into a saucepan.
Stir in 1/4 cup of all-purpose flour.
Cook, stirring for 2 minutes.
Discard any remaining skimmed fat. Add enough water to the liquids left in the measuring cup to make 2 cups of liquid. Pour the 2 cups of liquid into the flour and fat mixture. Cook, stirring, until thickened and bubbling. Continue cooking for about 1 minute, stirring constantly.
Add kosher salt and freshly ground black pepper to taste.