3 tablespoons butter
1 thick slices bacon, chopped
3 tablespoons flour
1½ cups chicken stock
¾ cup heavy cream
1 tablespoon cracked black peppercorns
6 scallions, white and green parts, thinly sliced, plus extra for garnish
In a heavy saucepan, melt butter over medium heat. Add bacon and cook for 3 to 5 minutes, until fat has rendered. Add flour, then stir together and cook over low heat, stirring often, until golden and toasty-smelling, 4 to 6 minutes.
Add chicken stock and cream, and simmer over low heat until reduced to a thick, pourable gravy, about 10 minutes. Remove from heat. Stir in peppercorns and scallions, and taste for salt, adding more as needed. Serve hot.
bacon recipe source: Julia Moskin, The New York Times (Cooking, @nytfood)