When I was growing up, I enjoyed being in the kitchen with my mother. Sometimes I watched her cook. Sometimes she watched me cook. Sometimes I helped her cook. Sometimes she helped me cook.
There was something special, magical even about being in the kitchen with my mother mixing, slicing, and dicing ingredients to create incredible dishes, everything from soul food, to Italian food, to Chinese food, and everything in between. It was our special place, our magical kitchen.
Think about it. Where else can you go to mix corn meal, egg, flour, milk, sugar, water, and canola oil, pour the mixture into a black cast iron skillet, place it in the oven, and thirty to forty minutes later pull out delicious, homemade cornbread made with grandma’s recipe?
It gets better when you serve grandma’s homemade cornbread with crispy fried chicken, mac and cheese, sweet potatoes, collard greens, and sweet tea. OMG! My mouth is watering just thinking about that delicious meal, which was usually served in our house on Sundays after church.
My mother and I also prepared incredible feasts for major holidays, including Thanksgiving, Christmas, and Easter for friends and family. Those were the absolute best of times sitting around the dining room table sharing a marvelous meal with everyone and listening to music and stories handed down from generation to generation.
Some of the stories centered around food and cooking and who were the best cooks in the family and what were their best recipes. Now, I must tell you I come from a family of great cooks. My great grandmother was an amazing cook. My grandmother was an amazing cook. My mother was an amazing cook. As the story goes, my great great grandmother, however, well, let’s just say she did not enjoy being in the kitchen.
My great great grandmother possessed many talents, but suffice it to say cooking was not one of them. She did not bake cakes or pies. She did not fry fish or chicken. She did not make sauces or gravies. Wait! Stop! Hold up! She did not make gravy? Nope. As the story goes, my great great grandmother did not make gravy. Why would she make gravy? She was not a cook. Cooking was not her forte.
Well, if you like gravy as much as I do, but don’t know how to make it, don’t fret. This simple, but delicious brown gravy recipe will knock your socks off. It is that good – really. The great thing about this brown gravy recipe is it is quick, easy, and delicious.
There are six ingredients in this recipe, but the secret is in the stirring. Stir it to make sure all of the flavors blend together and the gravy does not stick to the bottom of the skillet. You can use this mouthwatering brown gravy recipe with beef, pork, chicken, and turkey and pour it over a mound of rice, creamed potatoes, grits, and biscuits. Get ready to go back for seconds.
2 WYLERS CHICKEN BOUILLON CUBES
1/4 CUP OF GOLD MEDAL ALL PURPOSE FLOUR
2 TEASPOONS OF YIBO (LESS SODIUM) SOY SAUCE
2 TEASPOONS FRENCH’S WORCESTERSHIRE SAUCE
2 CUPS OF SWANSON CHICKEN BROTH
4 TABLESPOONS OF CANOLA OIL
Warm canola oil in skillet on medium heat.
Add flour and cook until light brown
Add chicken bouillon cubes. Cook for about a minute or until bouillon cubes start to soften then press them with a fork.
Add Worcestershire sauce
Add soy sauce
Add 1 cup of chicken broth
Add second cup of chicken broth
Cook for 3-5 minutes, bring to a boil until thick. Stir gravy constantly to prevent sticking and to blend the flavors.
You can substitute chicken bouillon cubes for beef bouillon cubes or add 1 beef bouillon cube and 1 chicken bouillon cube.
You can also add chopped onions when browning flour in canola oil. You can also use vegetable oil, sunflower oil, coconut oil or olive oil instead of canola oil.
You can also add cooked chicken, pork, beef, or turkey to your gravy.