Source:

K. Goins

Serves/Makes:2 cups

Ingredients

• Cooking fat from Southern Fried Chicken.
• 3 tbsp (45 ml) flour
• freshly ground black pepper
• 2 dashes Tabasco (optional)
• 2 cups (475 ml) milk

Preparation

• 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.

Comments

From "The New York Times Heritage Cookbook," a recipe representing Alabama.