In article >,
sf > wrote:

> On Mon, 5 Apr 2010 09:03:59 -0700 (PDT), Nancy2
> > wrote:
>
> > > > Wayne Boatwright
> > >
> > > I mentioned milk as I thought that was what my Granny used when she made
> > > pan
> > > gravy after frying chicken in fat.- Hide quoted text -
> > >
>
> >
> > She probably did. I think it was very common before there all kinds
> > of pre-packaged brown gravy options. It's still my favorite for fried
> > chicken. Brown gravy just doesn't do it.
>
> I don't fry chicken anymore, but when I did - I didn't have a clue how
> to make milk gravy. How is it made by dumping flour and milk into all
> that grease? Sounds disgusting. I never use packaged gravy mix
> either. That thought is an ugh too.

Mixing flour with the chicken drippings is how you make a pan roux. ;-)
Dilute it a bit with some stock (or vermouth or wine) and add a little
heavy cream to the final mix after it is smooth.

Salt and pepper to taste and add other flavorings/spices as desired. Mom
never had to add any additional as the chicken was already flavored
enough.

Mom's most common additions to the chicken as it was frying were pepper,
granulated garlic, onion powder and a small amount of rosemary.

The gravy went over spuds.

Gods. Thanks for the memories! ;-d
--
Peace! Om

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