Chicken Cream Gravy

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Chicken Cream Gravy

Recipe Information
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.

Recipe Information

Serves/Makes:2 cups

Ingredients

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.