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While I make a roux with butter and flour when I make gravy, you can also make "gravy" by using stock and adding Signature Secrets from King Arthur. Wondra might do the same.
I always tell people: tell me what kind of gravy you eat, and I can tell where you're from.
After you fry or bake chicken, put the drippings into a frying pan.
On low heat, stir in a couple tablespoons of flour. Stir while cooking, for 6-7 minutes.
Depending on your taste, slowly add either one cup of water, one cup of milk, or half a cup of each.
Turn heat to low-medium, and cook until it is the thickness you want.
Drawing from memory, I found this in a Southern Living cookbook decades ago, and it's the only kind I like.
I'm from NE and the "GRAVY'" we make is what most call a marinara or red sauce! lol But very thick and always cooked with some pork..
I get the thread and know we r talking about southern style gravy for chicken or pork. Like the OP above mentioned we use the fat drippings, flour, s/p a bit of water and cream. Slowly cooked and stirred in a frying pan until thick. I'm sure ours doesn't compare to some other posters, but it does the trick. Enjoy your Gravy all!
You do realize that all gravy is mainly fat right???
It is the fat drippings off the protein used and flour for texture.
The reason it turns into 'jello the next day' is because the fat congeals and thickens not because of cornstarch.
You cannot make gravy with margarine or butter and flour. You have to have the fat off the animal protein.
You can make a very tasty gravy using flour, butter and a really great stock (at least 12 hour boil). Even my pan gravy is mostly stock because air processed chicken doesn't release much juice. I deglaze the pan with the stock.
I can't take the smell; I avoid it like the plague. I bake the fish fillets too with a little butter on top rather than oil...matter of fact, my husband drives me NUTZ when he cooks because he soaks everything in oil and then leaves the pan out for the elfs to clean which is infuriating because that smell of burnt oil makes me even more sick; its to the point where I want to throw up.
I'm from NE and the "GRAVY'" we make is what most call a marinara or red sauce! lol But very thick and always cooked with some pork..
I get the thread and know we r talking about southern style gravy for chicken or pork. Like the OP above mentioned we use the fat drippings, flour, s/p a bit of water and cream. Slowly cooked and stirred in a frying pan until thick. I'm sure ours doesn't compare to some other posters, but it does the trick. Enjoy your Gravy all!
brienzi, it's an Italian thing! When I read the thread title, I thought she was talking about our red sauce!
No, it's much more complicated than that - not all Italian Americans call "red sauce" gravy, and among those that do - many only call it gravy if meat and/or meat drippings are cooked into the sauce.
I researched this a while back because I cringe when someone calls a meatless marinara "gravy."
Gravy vs sauce: the divisive issue that has led to bitter Italian-American dinner table arguments. In fact, I'm convinced it is the reason why my first boyfriend ended our romance; I called it sauce, while his people called it gravy. He said it was because I never listened to him (or something like that; I wasn't paying attention), but I know it was really about the gravy.
Quote:
Originally Posted by brienzi
I'm from NE and the "GRAVY'" we make is what most call a marinara or red sauce! lol But very thick and always cooked with some pork..
I'm from NE and the "GRAVY'" we make is what most call a marinara or red sauce! lol But very thick and always cooked with some pork..
I get the thread and know we r talking about southern style gravy for chicken or pork. Like the OP above mentioned we use the fat drippings, flour, s/p a bit of water and cream. Slowly cooked and stirred in a frying pan until thick. I'm sure ours doesn't compare to some other posters, but it does the trick. Enjoy your Gravy all!
Ah-ha!! A number of times, a neighbor commented about the sauce for spaghetti being called "gravy," and I said I never heard of that! I'm born-and-raised NYer, part Italian, many Italian friends, and never heard spaghetti sauce being called gravy.
So it's interesting to see here that you and some other people know about the reference!
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But very thick and always cooked with some pork.. 
