- 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.