1Take 1/4 cup of chicken grease, pork chop grease, or bacon grease and add it to a skillet.
2Add sliced onions to the grease in the skillet.
3Add minced garlic to the skillet with the onions.
4Cook the onion and garlic for 2 minutes or until tender, stirring occasionally.
5Add 1/4 cup of flour to the cooked onions and garlic.
6Cook the flour for 5-7 minutes or until the raw flour cooks out and reaches your desired golden brown color, stirring continuously.
7Add 2 cups of chicken broth to the skillet.
8Whisk continuously to get out any clumps and combine the broth and roux.
9Add more chicken broth or water if needed to reach desired consistency.
10Add 2 teaspoons of Worcestershire sauce to the gravy.
11Add 1 teaspoon of liquid browning to the gravy.
12Stir the sauces into the gravy until well combined.
13Add 1/4 tsp of garlic powder, 1/4 tsp of onion powder, 1/4 tsp of Tony's Creole seasoning, 1/4 tsp of black pepper (or salt and pepper to taste), and 1 tsp of sugar to the gravy.
14Stir in the seasonings.
15Cook on low heat until the gravy thickens to your desired consistency.
Ingredients
0.25 cup grease from frying chicken or pork chops (or bacon grease)
0.25 cup flour
2.5 cups chicken broth
2 tsp Worcestershire sauce
1 tsp liquid browning
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp Tony's Creole seasoning
0.25 tsp black pepper
1 tsp sugar
water
onions
garlic
salt
pepper
Equipment
skilletspatulawhisk
Tips
Trust the process, 'Grandma said to do it, so I put it in there'.