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Cream Gravy for Chicken




Source of Recipe


50 friends

2 Tbl. Pan drippings from chicken frying
2 Tbl. Left-over flour mixture from chicken flouring
1-1/2 Cup Milk OR 1 Cup Milk and 1/2 Cup Beef broth
Salt and freshly ground pepper, to taste


After frying the chicken, drain the grease from the skillet, leaving in the crusted and browned bits, and reserving 2 tablespoons of the drippings.
Return the drippings to the skillet, and turn heat to medium. Sprinkle the 2 tablespoons of the left-over flour mixture that you used to flour the chicken into the drippings, and stir vigorously for about 2 to 3 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.