Serves three to four: (pictured over mashed potatoes and peppered tenderloin)
You will need:
7 large pieces of bacon
Penzey's Mitchell Street Seasoning or Old Bay
crushed red pepper
olive oil (may not be required)
Parsley for garnish (optional)
For ease of assembly:
In one coffee mug place 1/4 cup chicken broth
In a second coffee mug place 1 cup plus 1 Tablespoon milk as well as 1 Tablespoon plus 1 and 1/2 teaspoon spure maple syrup. (note 1 and 1/2 tsp is 1/2 Tablespoon)
In a third coffee mug place 1 Tablespoon plus 1 and 1/2 teaspoons cornstarch, mixed well with 1/4 cup milk, 1/8 teaspoon Penzey's Mitchell Street Steak Seasoning (Old Bay is a close equivalent of spicy and savory) a pinch of crushed red pepper, and a small dash of salt and pepper.
Fry up about 7 pieces of Amish or thick cut bacon. (The Amish bacon, if you can find it, is generally less fatty, and fries up in thicker, bigger pieces).
Remove bacon to a paper towel to drain, and roughly chop into small pieces, set aside..
In your fry pan, pour off all but 3 tablespoons of bacon grease (if you can't eyeball it, pour off to measure but leave the browned bits in the pan).
If you have less than 3 Tablespoons of bacon drippings, add olive oil to bring it up to that amount.
Add chicken broth to the 3 T. of hot bacon drippings/oil in pan, lowering heat slightly so it doesn't spatter and whisk to deglaze the pan., stirring up the little brown bacon bits. Add the cup of milk/maple syrup mixture from the second coffee mug , whisking frequently over medium heat , just until it comes to a boil. Reduce heat just slightly to maintain a simmer, and SLOWLY stream in the cornstarch/milk/spice mixture, whisking constantly, and continue to whisk as it bubbles at a simmer for about 7-8 minutes, until thickened. Add another Tablespoon of milk if you wish thinner gravy,
Add bacon in, stirring to heat bacon and then SERVE IMMEDIATELY.
Great on chops, tenderloin, chicken, waffles, biscuits.