Best 9 Fatback Gravy Recipes
**Discover the Southern Charm of Fatback Gravy: A Culinary Exploration of Three Authentic Recipes**
In the realm of Southern cuisine, fatback gravy reigns supreme, captivating taste buds with its rich, savory, and undeniably comforting flavors. This culinary gem, crafted from the humble yet flavorful fatback, a cured pork product, forms the heart of many classic dishes, adding depth and character to every bite. Embark on a culinary journey as we delve into three distinct fatback gravy recipes, each offering a unique twist on this Southern staple. From the traditional country-style gravy, perfect for smothering biscuits and mashed potatoes, to the zesty green tomato gravy, adding a tangy kick to your favorite dishes, and the smoky chipotle gravy, infusing a hint of heat and spice, these recipes showcase the versatility and allure of fatback gravy. Prepare to tantalize your taste buds and experience the true essence of Southern cooking with these culinary treasures.
LOW-FAT GRAVY
With this special sauce, folks on restricted diets don't have to pass on the gravy. Instead, they can say, "Please pass the gravy!" Now you can smother slices of turkey without guilt.-
Provided by Taste of Home
Time 15m
Yield 2 cups.
Number Of Ingredients 6
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.
Nutrition Facts :
CREAMY BACON GRAVY
Steps:
- Brown bacon in a large skillet until crisp.
- Remove bacon and leave 2 tablespoons bacon fat in the skillet.
- Whisk flour into the bacon fat and cook 1 minute.
- Add milk a little bit at a time, stirring after each addition.
- Bring to a boil, reduce heat, and simmer until thick and bubbly.
- Crumble bacon and stir into the gravy. Season with salt and pepper to taste.
- Spoon over biscuits for serving.
Nutrition Facts : Calories 272 kcal, Carbohydrate 9 g, Protein 10 g, Fat 21 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 41 mg, Sodium 344 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 12 g, ServingSize 1 serving
MAMA LAINA'S CHICKEN GRAVY (REDUCED-FAT VERSION)
When my father had to go on a heart-healthy diet, he begged me to make a gravy that he can eat within his new diet restrictions. He can't stand how flavorless store-bought gravy can be, so i started to experiment. This recipe is the final result. Please enjoy!
Provided by lainam11
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 20m
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 52.3 calories, Carbohydrate 3.6 g, Cholesterol 1.1 mg, Fat 3.6 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 0.6 g, Sodium 169 mg, Sugar 0.4 g
MOM'S COUNTRY GRAVY
This is my mother's recipe I grew up with. It is very tasty and is great with biscuits and sausage.
Provided by Nancy Smith
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Vegetarian Gravy Recipes
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Heat the oil in a large skillet over medium heat. Whisk in the flour, salt and pepper until smooth. Cook and stir over medium heat until browned, about 10 minutes. Gradually stir in milk so that no lumps form, and continue cooking and stirring until thickened. If the gravy becomes too thick, you may thin it with a little more milk.
Nutrition Facts : Calories 299.7 calories, Carbohydrate 19.8 g, Cholesterol 13 mg, Fat 21.5 g, Fiber 0.5 g, Protein 7 g, SaturatedFat 4.9 g, Sodium 454.7 mg, Sugar 7.7 g
OLD FASHIONED BROWN GRAVY
Old-fashioned brown gravy. Made from meat drippings.
Provided by dlkg
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Immediately after removing meat from a roasting pan or other pan, drain off the drippings, reserving 2 tablespoons. Sprinkle the flour over drippings; cook and stir over medium heat until brown. Gradually stir in milk, whisking with a fork to scrape up all of the meaty bits from the pan, then gradually whisk in the water. Increase the heat to medium-high, and cook, stirring constantly, until the gravy thickens, about 10 minutes. Taste, and season with salt and pepper.
Nutrition Facts : Calories 60.5 calories, Carbohydrate 5.8 g, Cholesterol 13.1 mg, Fat 1.6 g, Fiber 0.1 g, Protein 5.4 g, SaturatedFat 0.9 g, Sodium 30 mg, Sugar 2.9 g
SKINNY GRAVY
75% fewer calories • No fat • 38% less sodium than the original recipe. There's no need to give up Thanksgiving gravy!
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- In 2-quart saucepan, heat broth, onion, carrot and celery to boiling; reduce heat. Cover; simmer 15 minutes. Pour broth through strainer, pressing vegetables lightly to extract juice. Return broth to saucepan; discard vegetables.
- In small bowl, stir water, soy sauce, flour and poultry seasoning with wire whisk until smooth. Gradually stir flour mixture into broth in saucepan. Heat to boiling. Cook about 1 minute, stirring constantly, until thick and bubbly.
Nutrition Facts : Calories 20, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1/4 Cup, Sodium 160 mg, Sugar 0 g, TransFat 0 g
BASIC FAT FREE GRAVY
Several years ago, DH was in the hospital with a heart condition and was placed on a fat restricted diet. This recipe was provided by the hospital and I have used it since to make wonderful gravy, especially at Thanksgiving and Christmas. Browning the flour is the key to rich fat-free gravy
Provided by PaulaG
Categories Sauces
Time 1h5m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 8
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-DRIPPINGS GRAVY
Craving chicken or turkey gravy without drippings? Whether it's Thanksgiving or an ordinary weeknight, you can serve up homemade gravy without roasting anything. Use Gold Medal™ flour and Progresso™ chicken broth (or homemade turkey broth), and in 15 minutes, you'll be covering all your favorite dishes with even more flavor.
Provided by Betty Crocker Kitchens
Categories Condiment
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- In 1-quart heavy saucepan, heat 1 1/2 cups of the broth, the bouillon granules and pepper over medium heat, stirring constantly, until bouillon granules are dissolved.
- In small bowl, stir remaining 1/2 cup broth and the flour, using wire whisk, until smooth. Gradually stir flour mixture into broth in saucepan. Heat to boiling. Cook, stirring constantly, until thickened and bubbly. Stir in a few drops of browning sauce if a darker color is desired.
Nutrition Facts : Calories 25, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1/4 Cup, Sodium 470 mg, Sugar 0 g, TransFat 0 g
KITTENCAL'S EASY MAKE ANYTIME FAT-FREE GRAVY
This is a wonderful easy and quick no-fat gravy that may be used with canned broth or de-fatted chicken or turkey pan drippings and also may be made using beef drippings or canned beef broth --- if you are using chicken or turking drippings from the pan defat in a fat separator firstly then if needed add in fat-free chicken broth or water to equal 2 cups there is no need to add in the bouillon powder and garlic powder with the drippings just heat on top of the stove in a saucepan and continue with the flour/milk mixture --- this is a wonderful recipe for no-fat gravy!
Provided by Kittencalrecipezazz
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 45.4, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.8, Sodium 540.4, Carbohydrate 7.8, Fiber 0.3, Sugar 1.9, Protein 2.4
Tips for Making Fatback Gravy:
- Choose the Right Fatback: Select high-quality fatback with a good amount of meat. Fresh, uncured fatback is ideal, as it provides the best flavor. If using cured fatback, soak it in cold water for several hours or overnight to remove excess salt.
- Render the Fatback Slowly: Cook the fatback over medium-low heat, allowing it to render slowly. This process takes time, but it's essential for developing a rich, flavorful gravy. Avoid high heat, as this can burn the fatback and result in a bitter taste.
- Add Aromatics and Seasonings: Once the fatback has rendered, add aromatic vegetables like onions and garlic to the pot. Cook until softened, then stir in your desired seasonings and herbs. Common choices include salt, pepper, sage, thyme, and rosemary.
- Deglaze the Pan: After removing the cooked fatback, deglaze the pot with a liquid such as water, white wine, or chicken broth. This helps dissolve any browned bits stuck to the bottom of the pot and adds depth of flavor to the gravy.
- Thicken the Gravy: Bring the deglazing liquid to a simmer and whisk in a thickening agent, such as flour, cornstarch, or roux. Cook while stirring continuously until the gravy reaches your desired consistency.
Conclusion:
Fatback gravy is a delicious and versatile Southern dish that adds a rich, savory flavor to various dishes. Whether you're serving it over biscuits, mashed potatoes, or roasted meats, this gravy is sure to be a hit. With its simple ingredients and easy-to-follow steps, fatback gravy is a great addition to any home cook's repertoire. Experiment with different seasonings and ingredients to create your own unique variation of this classic Southern comfort food.
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