Bacon Whiskey Gravy

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Difficulty: Medium - experience needed


4 strips bacon, diced
1 leek, finely chopped
1 tbsp all-purpose flour
1/2 cups whiskey
3 cups low sodium chicken broth
2 bay leaves
1/4 cup heavy cream
1 tbsp unsalted butter
2 tbsp chopped fresh parsley
salt and pepper


Cook the bacon in a large skillet over medium heat, stirring, until crisp, about 5 min. Remove to paper towel with a slotted spoon; set aside. Add the leek to the drippings and cook until soft, about 3 min. Add the flour and cook, stirring, 1 min. Remove the skillet from the heat. Add the whiskey, then return to medium heat; if the alcohol ignites, let the flames die out. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 2 min. Add the chicken broth and bay leaves. Bring to a boil over medium-high heat and cook until the mixture is reduced by one-quarter, about 8 min. Whisk in the heavy cream and simmer, stirring occassionally, until the gravy coats a spoon, about 7 min. Stir in the butter, reserved bacon and parsley, season with salt and pepper


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