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Chicken Cream Gravy
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Recipe Information
K. Goins

Serves/Makes:2 cups

  • 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.

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