I remember coming home from middle school and smelling my mom’s gravy from the driveway. I’d just roll my eyes, but my juvenile palette only wanted pizza rolls. Boy, was I missing out! Homemade gravy is a Southern staple! I was an adult when I learned that packaged gravy was an actual thing! “Brown that flour!” Mama knows best! And my Turkey Necks and Gravy recipe is indeed the BEST! Try it for yourself!
Wash That Meat!
Pause. Sorry. But, yes. Wash that damn meat! I don’t want to hear about spreading bacteria. Get the lemon juice and wash the grit off of those turkey necks! Remove as much of that excess fat as you can as well.
Brown is BEAUTIFUL!
Color is important when it comes to gravy. Some folks think using browning sauce is cheating. To hell with ‘em! It’s just extra. A little dap will do ya. We’re still creating our own roux for that homemade gravy.
Brown the necks on ALL sides! It’ll make a huge difference in the flavor of our gravy. We need that fond! It’s not burnt. Well, it shouldn’t be. So, lowered that fire a bit. Don’t get crazy!
See the beauty a good fond creates?? When you sauté those veggies, the fond lifts from the bottom of the pot and marries the flour. Delicious!!
Low and Slow
Don’t rush this meal. We could in a pressure cooker. But, if you’re using the stove, keep it cute. Keep the heat at a medium low setting, cover the pot, and let it do it’s thing for a couple of hours. It’s so worth the wait! Trust me.
Serve it Up!
I visited an incredible restaurant recently. If you’re ever in New Orleans go to Saint John’s on Decatur! Man, look! Those turkey necks are almost as good as mine! Hehehe. Seriously! They serve ‘em with potato salad like I do, too! I like to add rice to soak up that good gravy! Biscuits or cornbread will work, too. You’re gonna love this recipe!
This is the recipe you turn to when you’ve had a hard day, want some comfort, but don’t feel like looking at the kitchen. Take out just won’t do. You crave “REAL FOOD”! If you can relate to any of that, keep reading.
Trinity IS necessary
A good, full gravy needs the Trinity! The onions, bell peppers, and celery have to be finely chopped and smother in butter. Sauté it low and slow until they almost melt and release a ton a huge! That’s the foundation!
Stir Dat Roux, Sha!
I really need you to get over your fear of making a roux! There’s nothing to it! The gravy packs are cool. But, the flavor from making it homemade is unmatched. Here are some tips:
Use a heavy bottomed pan. Cast iron or Magnalite are my favorites
Keep the heat at a medium setting. Many will say you need high heat for a roux. Nope. Keep it steady for your nerves. Takes a little longer, but you’ll get there safely.
DO NOT LEAVE THE STOVE! Chile, let that phone ring and the baby cry.
Use the chicken of your choice. I had some tenders in the freezer I needed to use. I just chopped them up and threw them in. Boneless, skinless thighs are my favorite. But, I was NOT going back to the store. It worked!
I know this looks weird. It’s nothing, but a can of Cream of Mushroom soup! I love the creaminess and flavor it adds to this gravy. If you’re not a fan of mushrooms, Cream of Chicken will work just fine.
Let’s talk food, food. In the South, when we said we want “food, food” we mean real, home cooking. No fast food. We want something we can feel! Something that’s a labor of love. Usually it’s some kind of meat and gravy that has been simmering on the stove for at least an hour. Today, I’m talking Southern style Stewed Chicken. It’s what my ancestors made to fill up their families. It’s relatively inexpensive and goes a long way. Plus, it’s easy to whip up. I’ll show ya!
Did you know that buying a whole chicken and cutting it up yourself will save you some coins? Go price thighs, breasts, and wing separately. Now, go look at how much a whole chicken costs. See? I got this for $4 and some cents. Can’t beat that! I cut it up and seasoned it WELL! One thing that hurts my feelings is under seasoned chicken! It may look like a lot of spice, but I promise you the chicken can handle it. Plus, this is the only time we’ll be adding seasoning in this recipe. The chicken holds the responsibility of flavoring the whole meal. It’s definitely up for the task.
Give it Some Color
Browning the chicken is an important step. Not everyone does this. But, I’m not a fan of soggy skin on chicken. So I brown to add more flavor and for crispier skin. Doesn’t take long. But, the flavor is undeniable.
This is not a quick meal. I turn the pot on low and let it go. Low and slow is the key. We want that gravy thick and the chicken melting right on off of the bone! And that’s exactly what you’ll get with this recipe. My mom always added potatoes to the mix. They soak up so much of that chicken flavor and are so delicious in this dish! It’s optional. But, I’d recommend you try it.
Some serve this over noodles. I prefer it over rice. But, that part is completely up to you. Add a green veggie and some cornbread!
Nothing traps a man better than a thick, homemade gravy! Well, so I’ve heard. It hasn’t work for me yet. Anyway, these gravy is everything you need to gain hips and thighs, honey! I only recommend that you eat this once every other year. It’s as delicious as it is unhealthy though!
Mouth watering yet? I know it is! Sin on a plate! And if you pour this over my Momma’s biscuits? Lawwwd hammercy! Do it! I’m enjoying this breakfast stuff.
I wasn’t planning to share a recipe today. But, when I cook I ALWAYS have you guys in mind! And if i’m cooking something that’s not on here yet, I whip out my camera! I try to give you allllll the goods, ya know? Ya welcome.
Southern comfort at it’s finest! I only used boneless, skinless chicken because that’s all I had. Told ya this was impromptu. Feel free to use the skin and bones as well.
Oh! I have a GIVEAWAY going on! Watch this and ENTER to WIN!
Just a little token of love from me to my Cookies! I appreciate each of you!
As a child, yeah we’re going down memory lane for a sec, so bear with me. I considered Salisbury steak boring and completely unappealing. You know, it NEVER looked as good inside the frozen dinner box as the picture did outside. That’s a whole other story and life lesson. Any who, now that I’m a grooooown woman *Beyonce voice* I know a little bit about flavors. So, I’m redeeming the Salisbury steak! Super savory! Won’t take long at all. See, I’ll prove it!
Look, don’t skip the mushrooms!! Well, unless you’re allergic then don’t play yourself.
I had no intentions of cooking on Tuesday. None! Cookies, I’m telling you I was gonna take the day off, Honey! But, my family had other plans in mind. There were pork chops thawing in kitchen. And guess who was expected to cook them!! No rest for poor, B. Coop! You know I love it though. I don’t even eat pork chops. But, this gravy was heavenly. Thick, savory, and comforting. The ideal “Hungry Man Meal”! I served it with rice and green beans. But, creamy, mashed potatoes would be ah-may-zing with this gravy!! I was too tired to make biscuits, but you should! Do as I say, not as I do. haha!