1900’s Farmhouse Chicken And Gravy

I love old school food. It is simply made and so good. There is nothing better. I love all the new styles of cooking, but sitting down to a plate of “grandma’s cooking” is just wonderful. They put so much love and attention into what they fed their family back then. They didn’t have much, but love was surely shown. A simpler time with so much to offer in life. A time we only wish for nowadays.

I love breaking out all of the recipes from my grandma and just finding recipes online from a different era, and just making a home-cooked meal with memories. What was going through their mind when these meals were made? How many children did these meals feed? What conversations were had during these meals around their table? Did their children help cook, or did they prefer to play outside while mom was cooking? So many questions.

I just love looking back on simpler times, hard times, fun times, sad times, loving times, and the history of it all. It is a place we all long for, but instead, we keep moving forward, neglecting the simple acts of long ago. It’s a true stage of family, love, friendship, hardships, and kindness, even through the most difficult times we’ve all gone through getting here.

Nothing soothes the soul like a plate of grandma’s cooking.

INGREDIENTS:

1 whole Chicken – cut into pieces (see note)
Salt and pepper
1 C. Buttermilk
1 C. flour – all-purpose
Lard or Bacon Fat
2 – 3 C. Chicken broth or water
2 – 3 Tbsp Flour (for the gravy)

DIRECTIONS:

1. Add the chicken pieces to a large bowl and cover with buttermilk. Attach a lid and let soak for 4 to 6 hours. (see notes for a quicker version)
2. Season the chicken with salt and pepper.
3. Dredge the chicken in the flour on both sides. Place on a plate for later.
4. Heat a large skillet over medium to medium-low heat and add either the bacon fat or lard. (you can use any neutral oil)
5. Fry the chicken over heat until golden brown and cooked through. Transfer to a plate. (Some pieces will take longer than others, so be sure to check with a thermometer. 160-165*)
6. If you have any extra fat, you can remove some, or if you don’t have enough, you can add more. Just make sure you have at least 2 to 3 tbsp of fat in your pan for the gravy.
7. Stir in your 2 to 3 tbsp of flour and stir or whisk together, and cook for 1 minute.
8. Slowly stir in or whisk in some of the chicken broth or water ( I use broth) a little at a time, making sure to scrape the bottom of the pan. Simmer until thickened. You may not need all of the broth or water.
9. Add salt and pepper and taste to adjust the seasoning to your preference.
10. At this point, you can add the chicken back in with the gravy, but I like to place the chicken on the plate and top it with the gravy. Either works just fine.
    

• My grandmother says to serve it with stewed apples, biscuits, and potatoes, but you can serve it with whatever you like. Sometimes I serve this with mashed potatoes, stewed potatoes, or rice. They all work well, so it just depends on what you want. I also love making some stewed green beans to go with this, as well as biscuits. You do you, and pair it with your family’s favorites.
• For the quicker version, if you don’t want to soak the chicken for hours. This is what I do, and it works so well. Add the chicken to a bowl and cover with buttermilk. This usually takes about 1 cup or so of buttermilk. Add 1/2 tsp of baking soda. Mix well. I love using baking soda to tenderize any meat. Make sure to mix it well. You want just enough buttermilk to coat the chicken and not have the chicken swimming in it. Cover it with plastic wrap or a lid and let it sit for 15 to 30 minutes. No longer. Proceed with step 2 above.
• I cook mine in a cast iron skillet, but any skillet will work. You can also sear the meat on both sides and place it in the oven, and let it finish cooking for about 30 minutes or so in the oven. I do this sometimes. Make sure you have an oven-safe pan before putting it in the oven, or you can transfer it to a baking dish instead. Cast iron is just more convenient for me. I have plenty. lol.
• I prefer the flavor of bacon fat here, but use any flavorless oil you want. Avocado oil works well. I typically save my lard for biscuits. lol. I have a stash of bacon fat in my fridge to use.
• For the chicken: You can use a whole chicken cut up into pieces, or you can use other cuts of chicken like thighs, legs, wings, or breasts cut in half. It just depends on what you want. I use different cuts of chicken every time I make it. Skin on or skin off, it doesn’t matter. Skin on is my preference, but they all work just fine.
• If you want a richer gravy, use chicken broth. If you want a simpler gravy, use water. They both taste wonderful. Decisions decisions. lol.
• Sit back and enjoy cooking for your family. It is love expressed through food. Enjoy the meals that you create in your kitchen. Savor each moment. You can’t get it back once the moment has passed.