[wpurp-searchable-recipe]K.O.’s Country Gravy – – oil and pan drippings (reserved from chicken frying), seasoned flour (leftover from dredging the chicken), chicken broth (14 oz.), milk, Use the same skillet that the fried chicken was cooked in. Remove all but a 1/3 cup of cooking oil. Heat over medium heat, add the seasoned flour and heat to make a roux. Once the roux is golden brown, add the chicken broth. Bring to boil, reduce to simmer. Cook to desired thickness. Add milk. Re-season.; – Making gravy is an art unto itself. It takes practice to know how much liquid to add. Use your judgement and add slowly. As Emeril always says: "You can always add, you can’t take away."[/wpurp-searchable-recipe]
- 1/3 cup oil and pan drippings reserved from chicken frying
- 1/3 cup seasoned flour leftover from dredging the chicken
- 1 can chicken broth 14 oz.
- 1/2 cup milk
- Use the same skillet that the fried chicken was cooked in. Remove all but a 1/3 cup of cooking oil. Heat over medium heat, add the seasoned flour and heat to make a roux. Once the roux is golden brown, add the chicken broth. Bring to boil, reduce to simmer. Cook to desired thickness. Add milk. Re-season.
Making gravy is an art unto itself. It takes practice to know how much liquid to add. Use your judgement and add slowly. As Emeril always says: "You can always add, you can't take away."
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