Old Fashioned Tomato Gravy With Chicken Food

OLD FASHIONED TOMATO GRAVY - A TOMATO GRAVY RECIPE WITH MILK

Steps:

• Place tomato juice and water in a small saucepan; bring to a boil.
• In a medium-sized bowl, combine flour and salt.
• Add cream, and whisk until smooth.
• Pour milk into cream mixture, and mix well.
• Add cream mixture to boiling juice.
• Heat until boiling and thick, whisking constantly.
• Serve over toast, biscuits, rice, crackers or fried potatoes.

CHICKEN AND TOMATO GRAVY

Steps:

• 1. Remove skin from chicken and season with salt and pepper.
• 2. In a large dutch oven pot, brown chicken in cooking oil until light brown. Drain off most of the excess fat.
• 3. Add remaining ingredients and bring to a boil. Lower heat and simmer on low for 1 to 2 hours adding water as needed to keep from sticking. It should be a medium consistency. Cook until chicken is done and falling off the bone about 1 hour.
• 4. Serve hot over steamed rice. Enjoy!

OLD-FASHIONED TOMATO GRAVY

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender, 3-5 minutes. Stir in flour, salt and pepper until blended; cook and stir over low heat until mixture is golden brown (do not burn). Gradually whisk in tomato juice. Stir in tomatoes. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until thickened, 10-15 minutes, stirring occasionally. Stir in bacon. Serve over biscuits.

OLD FASHIONED TOMATO GRAVY WITH CHICKEN

Steps:

• Cook bacon until crisp. Remove to paper towels to drain; discard all but 2 Tbsp drippings.
• Cook onion in drippings until tender.
• Stir in flour, salt and pepper; cook and stir over low heat until mixture is golden brown.
• Gradually add tomatoes and juice; stir well.
• Bring to a boil over medium heat. Cook and stir for 2 minutes.
• Reduce heat; simmer uncovered for 15 to 20 minutes or until thickened; stirring occasionally.
• Stir in bacon.
• Add fried chicken and heat through or serve over biscuits.

OLD-FASHIONED SOUTHERN TOMATO GRAVY

Steps:

• Gather the ingredients.
• Put the chopped tomatoes in a saucepan with 1 cup of the chicken stock. Place the saucepan over medium-high heat and bring to a boil.
• Reduce the heat to low and continue to simmer the tomatoes while you prepare the roux.
• Put the bacon drippings or butter in a medium saucepan and place it over medium-low heat.
• When the fat has melted and the foaming subsides, add the flour.
• Cook, whisking constantly until the roux is just light brown. It should be about the color of peanut butter. Don't let it burn.
• Remove the pan from the heat and gradually stir in the simmering tomato and broth mixture.
• Return the tomato mixture to the heat and stir in 1/4 cup of milk, cream, water, or stock.
• Whisk in tomato paste, if using, along with kosher salt and freshly ground black pepper. Cook, stirring until hot and bubbling. If too thick, add more liquid (milk, cream, water or stock) as needed.
• Garnish the sauce with a sprinkling of chopped fresh parsley and serve.

GRANDMA HAWLEY'S TOMATO GRAVY

Steps:

• Melt the bacon fat and butter in a medium saucepan over medium-high heat. When the bubbles subside, pour in the tomatoes and stir with a wooden spoon until the fat has married with the tomatoes. Reduce the heat to low and simmer, stirring regularly, until reduced by half, 2 hours.
• Heat the evaporated milk and the whole milk in separate saucepans over low heat until they form a skin on the surface. Remove and discard the skin from the evaporated milk, then pour into the tomatoes; stir until incorporated.
• Put the flour in a large mixing bowl. Remove and discard the skin from the whole milk. Quickly pour the milk into the bowl with the flour, whisking vigorously (to avoid clumps). Pour the mixture through a fine-mesh strainer into the pot with the tomatoes. Stir with a wooden spoon until incorporated. (The consistency should be velvety.) Season with 2 tablespoons each salt and pepper.

OLD FASHIONED GRAVY

Steps:

• Melt butter in sauce pan until bubbly; add flour and stir well. The roux will be thick.
• Add drippings if you have any (not needed, but makes the flavour deeper).
• Add chicken broth 1/4 cup at a time and stir well in between addings. Before adding the last 1/2 cup make sure that the gravy comes up to a slight boil as it will get thicker and thicker. Add the last chicken broth.
• You may find that you need to add more/less chicken broth - it will depend on how thick you want your gravy.
• Add salt and pepper to taste - remember to add enough salt to get the full flavour of the gravy out. The 3/4 tsp is what our family likes.