Cream Gravy for Chicken

Cookbook Category: Chicken, Sauces & Marinades

It is not mandatory that you make Cream Gravy every time you fry chicken, but it really completes a meal. Once you've fried the chicken, half the work is done, so it's not that much more trouble to go ahead and make it.

2 tablespoons pan drippings from chicken frying
2 tablespoons left-over flour mixture from chicken flouring
1-1/2 cups milk OR 1 cup milk and 1/2 cup beef broth
salt and freshly ground pepper, to taste

After frying the chicken, drain the drippings from the skillet, leaving in the crusted and browned bits and reserving 2 tablespoons of the drippings.

Return the 2 tablespoons of drippings to the skillet, and turn heat to medium. Sprinkle the left-over flour mixture that you used to flour the chicken into the drippings and, over medium-low heat, stir vigorously for about 2 minutes to "cook" the flour. Then, stirring constantly, slowly add the milk (OR milk and beef broth), and bring to a boil.

Cook, stirring constantly, for 2 to 3 minutes until gravy thickens. (If it gets too thick, thin it with a little milk.) Taste and correct seasonings, if necessary. Serve hot.