Online Since 1997

Looking for
great food gifts?

Find something
special in our
Food Gifts Store

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.

For related articles, see

• Perfect Fried Chicken
• The Art of Gravy

Serve with
Style & Pizzazz
Jazz up your tabletop
Enjoy Meals More!
Helpful tips