Ingredients
Ingredients
- 1/2 lb thick cut bacon, cut into 1/2-inch pieces
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken stock
- 14.5 ounce diced tomatoes (undrained)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Prepare Bacon: Cut the bacon into 1/2-inch pieces. In a skillet over medium heat, render the bacon until crisp. Remove bacon from skillet and set aside, leaving the hot bacon grease in the skillet.
- Make Roux: Whisk the flour into the hot bacon grease. Cook, stirring constantly, until the flour just starts to brown and emits a nutty aroma, about 1-2 minutes.
- Add Liquids and Tomatoes: Whisk in the chicken stock gradually, stirring continuously until the mixture is smooth. Add the undrained diced tomatoes along with kosher salt and ground black pepper.
- Simmer Gravy: Cook the gravy for 3 to 5 minutes, stirring often, until it thickens to a nice consistency. Taste and adjust seasoning if needed.
- Serve: Spoon gravy over biscuits, eggs, or grits, and garnish with the reserved crumbled bacon on top for added texture and flavor.
Notes
- Use thick cut bacon for more flavorful fat and crispier garnish.
- Ensure to whisk the flour into hot bacon grease well to avoid lumps in the gravy.
- This gravy pairs excellently with classic Southern breakfasts or any savory meat dishes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stove.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauces
- Method: Stovetop
- Cuisine: Southern
