My Homemade Hot & Spicy Chicken Gravy is poured hot and steamy into a pretty porcelain white gravy boat, covered and kept at the center of the dining table at meal times.
All it takes is just a little bit to turn an ordinary meal into a special one that’s made a bit more flavorful with lot’s love.
In our house it can be poured over buttermilk biscuits and yellow or white hominy grits at breakfast time or poured over turkey meat loaf or veal and ground beef meat balls and a serving of mashed potatoes, white, brown or wild rice for lunch. And it’s so delicious running down sliced roasted turkey or simmered in a pot of chuck steaks, not to mention over oxtails with peas and rice or chicken steak and oven fried chicken too.
So here’s my recipe, I hope you enjoy it as much as my brothers and husband does.
(this image is at: http://acookandherbooks.blogspot.com/2010/11/good-gravy-redux.html)
Betty’s Homemade Hot & Spicy Chicken Gravy Recipe:
Ingredients for Roux:
1 cup all purpose white flour (or spelt, oat or coconut flour)
½ cup seasoned oil (strained from fried chicken)
1 cup fried chicken crispy floured coating bits (left in pan of fried chicken)
6-8 cups cold water
1-2 teaspoons crushed red pepper
½ teaspoon red pepper powder
1 teaspoon Lawrys seasoned salt
2 Tablespoon garlic powder
1 Tablespoon onion powder
1 teaspoon of sea salt or pink Himalayan salt
a tiny sprinkle black pepper
1 teaspoon turmeric powder (gives pretty golden color and flavor to gravy)
½ teaspoon curry powder
a sprinkle of sugar
1-2 purple or yellow onions (thin sliced and fried) (optional)
1 large skillet
1 large spoon
1 medium whisk
1. Pour ½ cup of seasoned oil in pan and fry onions til lightly browned and soft, remove onions from skillet onto plate and set them aside.
Directions for Roux:
1. Add flour into the hot oil stirring with a fork and turn down heat to a low flame. You may have to add a little bit more oil to make the flour more creamy. (you don’t want it too dry nor lumpy)
2. Switch to using a spoon and stir mixture to a soft and creamy consistency.
3. Stir the creamy mixture quickly and constantly while letting it brown, being very careful as not to let it burn so keep the flame low and stir quickly because if you allow it to burn you’ll have to start all over with more oil and flour. Practice makes perfect you know, LOL!
Directions for Gravy:
1. Once roux is nicely browned then add in 2 cups of cold water and stir quickly beating with a whisk to break down any lumps that may have formed.
2. Turn the heat up high adding the rest of water, stir and bring mixture to a hard boil.
3. Add spices, fried onions (optional), fried chicken crispy floured coating bits, stir well and bring to boil again. (The crispy floured coating bits is what will help to thicken the gravy and give it delicious flavor so I never make this gravy without this major ingredient in it)
4. Reduce heat to low and allow gravy to simmer and thicken for 30 minutes.
*Whenever we have fried chicken I almost always save every bit of the fried crispy floured coating bits by straining away all the oil and put it in a container and into the freezer. And I save and freeze the golden colored oil as well in a separate container until I make the gravy.*
And once the gravy is made I always put at least half in a storage container into the freezer for more meals.
*Sometimes I like to add ground turkey sausage or ground turkey, onions and mushrooms. I’ll either make it with all three or just one of these ingredients. It’s so nice to change it up sometimes. You know what they say…….variety is the spice of life. 🙂
This weekend our late Saturday afternoon lunch consisted of turkey meat loaf, mashed potatoes, homemade spicy chicken gravy, collard greens and apple sauce on the side along with our favorite beverage of lemon & lime flavored seltzer. It was all so amazingly delectable!