This is not a recipe but just a general thought on American gravy.
@Francesca mentioned in a post that she was amazed people wouldn't know the difference between brown gravy and chicken drippings so I thought I would tell everyone about US gravy, primarily southern because they have a few different gravies up in the northeast which I will leave to @buckytom and @Addie.
Southern gravies include but are not limited to:
Cream gravy (more on that in a minute)
Chicken gravy
Giblet gravy (very thin)
Turkey gravy
Mushroom gravy
Red eye gravy (extremely thin)
Brown gravy.
All of the above gravies except for red eye and giblet are basically made the same way.
Fat, flour, liquid.
Now back to the cream gravy,
You have your plain cream gravy which can be made from any animal fat and milk.
You have your bacon gravy. Fry up your bacon, set bacon aside, pour most of the fat into your bacon grease container, you need about 2 to 3 tablespoons of fat left in the pan, add flour and blend. Slowly pour in milk and cook until thickened. Put bacon back in gravy.
Sausage gravy, note this is pork sausage that can be crumbled or made into patties, (no skin) not smoked sausage. Same directions as bacon gravy.
You can also put chipped or ground beef (cooked) in this gravy.
Now on the chicken and turkey gravies,
You need the fat (chicken or butter or margarine or both, can also use bacon grease but only if you have used bacon on your chicken), then a bit of flour, then add chicken stock or turkey stock.
Giblet gravy is just the giblets cooked in the turkey drippings from the pan it was roasted in. Usually my family added hard boiled eggs. (I always avoided the giblet gravy.)
Not sure how to make mushroom gravy but I have seen it in the stores.
Now the red eye gravy is made with ham drippings and coffee.
That is pretty much all our gravies.
@Francesca mentioned in a post that she was amazed people wouldn't know the difference between brown gravy and chicken drippings so I thought I would tell everyone about US gravy, primarily southern because they have a few different gravies up in the northeast which I will leave to @buckytom and @Addie.
Southern gravies include but are not limited to:
Cream gravy (more on that in a minute)
Chicken gravy
Giblet gravy (very thin)
Turkey gravy
Mushroom gravy
Red eye gravy (extremely thin)
Brown gravy.
All of the above gravies except for red eye and giblet are basically made the same way.
Fat, flour, liquid.
Now back to the cream gravy,
You have your plain cream gravy which can be made from any animal fat and milk.
You have your bacon gravy. Fry up your bacon, set bacon aside, pour most of the fat into your bacon grease container, you need about 2 to 3 tablespoons of fat left in the pan, add flour and blend. Slowly pour in milk and cook until thickened. Put bacon back in gravy.
Sausage gravy, note this is pork sausage that can be crumbled or made into patties, (no skin) not smoked sausage. Same directions as bacon gravy.
You can also put chipped or ground beef (cooked) in this gravy.
Now on the chicken and turkey gravies,
You need the fat (chicken or butter or margarine or both, can also use bacon grease but only if you have used bacon on your chicken), then a bit of flour, then add chicken stock or turkey stock.
Giblet gravy is just the giblets cooked in the turkey drippings from the pan it was roasted in. Usually my family added hard boiled eggs. (I always avoided the giblet gravy.)
Not sure how to make mushroom gravy but I have seen it in the stores.
Now the red eye gravy is made with ham drippings and coffee.
That is pretty much all our gravies.