- Cooking fat from chicken
- 3 tbspns flour
- Freshly ground black pepper
- 2 dashes Tabasco
- 2 cups milk
Pour through a sieve the fat left in the skillet after frying chicken. Return 2 to 3 tablespoons of the fat to the skillet, along with the brown particles remaining in the sieve.
Turn the heat to high, add the flour and stir, picking up the browned bits remaining in the skillet, until flour is medium brown. Turn heat off.
Add a generous sprinkling of the black pepper and Tabasco. Pour in the milk all at once, then turn heat to medium high and stir constantly until gravy thickens. The consistency should be similar to that of heavy cream. Yield: 2 cups.
More "Lost" Gravy RecipesFried Ham and Ham Gravy (1967)
(Origin - "The New York Times Southern Heritage Cookbook" by Jean Hewitt, 1972.)
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