This recipe for Chicken Gravy, by Barbara Keene, is from Cookin' with Barb!,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
For About 2 1/2 Cups of Gravy: 4 tbsp. fat left from frying the chicken 4 tbsp. flour 1/2 tsp. salt 1/4 tsp. pepper 2 c milk
Remove meat to platter and keep warm. Pour off the fat (leave the crispy bits in the pan). Mesure needed amount back into pan. Add flour and stir together until smooth. Cook until bubbly. Add salt, pepper and milk and cook over low heat, stirring constantly until thickened.
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