"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Southern Fried Chicken Gravy Recipe

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This recipe for Southern Fried Chicken Gravy, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Buffy Hunt
Added: Wednesday, October 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Use drippings from Southern Fried Chicken
Flour
Milk (4 c. or more)
1 cn. evaporated milk

Directions:
Directions:
Drain off most of the grease in the skillet you cooked the chicken in...leave about 3 tablespoons or so, depending on how many people you're feeding. Be sure to leave all the little brown chunks in the pan, too. Put it on the stove again, over medium high heat.
Sprinkle enough flour in it to make a paste the consistency of well...paste.
Stir it with a whisk til it starts to brown, and smells kinda nutty, then quickly add one can of evaporated milk and about 4 cups or more of milk.
Stir continuously til it starts to boil, then turn down to a simmer. Let simmer (stir it off and on) til it thickens to your liking~ this may take awhile, so start your taters now. Wait to salt and pepper to taste after it's thickened, or you'll have bad luck (my granny told me this, and I don't know if it's true or not, coz I've never chanced it).

 

 

 

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