Print Friendly Recipe
- K. Goins
- Cooking fat from Southern Fried Chicken.
- 3 tbsp (45 ml) flour
- freshly ground black pepper
- 2 dashes Tabasco (optional)
- 2 cups (475 ml) milk
- Pour through a sieve the fat left in the skillet after frying the chicken.
- Return 2 or 3 tbsp (45 ml) of the fat to the skillet, along with the brown particles left in the sieve.
- Turn the heat to high, add the flour and stir, picking up the browned bits remaining in the skillet, until the flour is medium brown, then turn off heat.
- Add a generous sprinkle of the pepper and the tabasco.
- Pour in the milk all at once.
- Turn heat to medium high and stir constantly until gravy thickens to the consistency of heavy cream.
- From "The New York Times Heritage Cookbook," a recipe representing Alabama.
|Email This To A Friend
Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.