Recipe #6: BASIC GRAVY

Making gravies for your fried food is not as hard as it seems.

Remember the chicken stock and pork stock from our previous recipes? If you have kept those, you can make a very delicious gravy for your fried dishes. You can also use the gravy as a topping for your rice or mashed potatoes.


You will need:

  • 2 tbsp butter
  • 1 tbsp all-purpose flour (or 1 1/2 tbsp of corn starch diluted in water)
  • 1 slice of bacon (optional)
  • 1 cup meat stock
  • salt and pepper to taste

How to prepare:

  1. If using bacon: in a saucepan, fry the bacon until most of the fat has rendered. Remove bacon, finely chop, and set aside.
  2. In the same saucepan, melt butter. Make a roux by adding the flour. Using a wire whisk, mix until the mixture is well-blended. (If you’re using corn starch, mix the water-diluted corn starch with the meat stock and bring to a boil)
  3. Pour the stock into the saucepan and simmer while constantly whisking until it reaches desired thickness.
  4. Season with salt and pepper according to personal taste.
  5. Garnish with bacon bits. Serve with your favorite fried chicken or pork.

Pro tips:

  • If you don’t have stocks available, you can instantly make one for yourself. Just dilute 1 chicken or beef bouillon cube in 2 cups of hot water.
  • The gravy usually thickens further as it cools after removal from heat.


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