Fatback Gravy Food

FATBACK GRAVY

Steps:

• Fry the salt pork. Drain on paper towels. Reserve for eating with breakfast.
• Pour all but 3 tablespoons of the grease out of skillet. Add flour to make a roux.
• When browned to a caramel color, add the can milk and water and stir well over low heat until thick.

KITTENCAL'S EASY MAKE ANYTIME FAT-FREE GRAVY

Steps:

• In a medium heavy-bottomed saucepan combine the broth with black pepper, garlic powder,and chicken boullion powder; cook over medium-low heat until at a simmer.
• In a bowl whisk the flour with milk until smooth; add to the simmering broth stirring constantly with a whisk.
• Continue stirring until bubby and thickened.
• Season with more black pepper if desired.

BASIC FAT FREE GRAVY

Steps:

• Heat a heavy skillet over low heat.
• Add flour and cook, stirring occasionally until light brown.
• Before using meat drippings, remove the fat by placing in a seperator or quick chill in freezer for about 30 to 60 minutes and skim visible fat from top.
• Put 1/2 of defatted drippings/broth in a jar, add the browned flour.
• Cover tightly and shake until mixture is smooth.
• Pour into a saucepan, add remaining liquid.
• Bring to a simmer and cook for a few minutes, stirring constantly until desired consistency.
• Season to taste with salt and pepper.
• If desired add a few drops of Kitchen Bouquet until desired color.
• Please Note: The cooking time allows for the quick chill method on the broth.

NO-FAT GRAVY

Steps:

• In a large frying pan, add broth, mushrooms and liquid and bring to boil.
• Add pepper, garlic powder, chicken soup base, soy sauce and Worcestershire sauce, stir to blend.
• While still at boil, add potato flakes stirring constantly until gravy thickens to a desired consistency.
• Use additional instant potato flakes if gravy is too thin.
• If gravy gets too thick, add small amounts of water.
• Adjust seasonings to taste.
• If you desire a brown color, add a few drops of (Bovril, beef concentrate).
• This gravy is excellent with roasts or chicken.

GRAVY

Steps:

• Remove the turkey from the roasting pan, cover loosely with foil and set aside to rest.
• Place the pan over medium heat and add the broth and wine at the same time. Whisk to combine and deglaze the bottom of the pan. Once all of the bits have come off the bottom of the pan, cook in order to reduce slightly, 2 to 3 minutes. Transfer the liquid to a fat separator and allow to sit for 5 minutes to allow fat to separate. Return the fat to the roasting pan and place over medium-high heat. Add the flour and whisk to combine. Cook, whisking continuously until the mixture starts to thicken and become smooth, approximately 2 to 3 minutes. Once this happens gradually add the liquid back to the pan and whisk until smooth and you have reached your desired consistency, approximately 5 to 6 minutes. Add the herbs and whisk to combine. Remember, your gravy should be slightly thin in the pan as it will thicken once you serve it.

HEALTHY GRAVY

Steps:

• Heat the oil in a saucepan then add the vegetables and cook them over a medium-high heat for 10-15 mins to brown - if they burn at the edges, then all the better. Stir in the ketchup and dried mushrooms and cook together until everything becomes sticky, then splash in the vinegar. Stir in the stock and season with a pinch of salt, if you like. Bring to the boil, then simmer gently for 20 mins.
• Using a hand blender, blitz to create a thin soup-like consistency, then pass through a sieve into another saucepan and bring to the simmer. Slake the cornflour with a splash of water, then pour into the liquid and continue to cook until thickened. Serve straightaway, chill, or freeze for reheating at a later date. Can be frozen for up to three months in an airtight container.

MAMA LAINA'S CHICKEN GRAVY (REDUCED-FAT VERSION)

Steps:

• Heat oil in a 2-quart saucepan over medium heat. Whisk in flour until smooth. Cook, stirring occasionally, until lightly golden brown, 7 to 10 minutes. Add chicken broth 1 cup at a time, whisking well after each addition. Add bouillon, garlic powder, rosemary, black pepper, onion powder, and paprika. Whisk until smooth, about 3 to 5 minutes. Reduce heat to low; simmer until thickened, about 5 minutes.

LOW-FAT GRAVY

Steps:

• In a saucepan, saute onion, mushrooms and parsley in 1/4 cup broth until vegetables are tender. Combine cornstarch, pepper and 1/2 cup of broth; stir until smooth. Add to pan with the remaining broth. Bring to boil, stirring occasionally; boil for 2 minutes.

HAMBURGER GRAVY

Steps:

• Place hamburger in a large, deep skillet. Crumble and cook over medium high heat until evenly brown. Remove from heat and sprinkle flour over cooked hamburger. Stir until evenly coated and all fat is absorbed.
• Place skillet over medium heat, add 1/2 of milk and stir until gravy begins to thicken. Add remaining milk until desired consistency has been reached and gravy comes to a boil. Season with salt, pepper and onion salt.
• Serve over mashed or boiled potatoes, toast or biscuits. Add fresh chopped onion if desired.

LOW-FAT GRAVY

Steps:

• In a saucepan over medium heat, saute onion, mushroom and parsley in 1/4 cup of broth until tender.
• Combine cornstarch, pepper and 1/2 cup broth, stir until smooth.
• Add to saucepan along with remaining broth.
• Bring to a boil, stirring occasionally.
• Boil for 2 minutes.