On Apr 5, 11:23*pm, Omelet > wrote:
> In article
> >,
> *Cindy Hamilton > wrote:
>
>
>
>
>
> > On Apr 5, 12:52*pm, 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.
>
> > Are you thinking of deep-fried chicken? *A lifetime ago, we made fried
> > chicken by frying it in maybe a quarter-inch of... melted vegetable
> > shortening? *We didn't know any better, and I can't quite recall.
> > There
> > wasn't much grease left in the pan. *A little flour to make a roux,
> > although
> > oftentimes enough had simply fallen off the chicken to thicken the
> > gravy.
> > Stir in some milk, and wait for it to thicken. *Basically a milk-based
> > pan sauce. *Season to taste. *Grandma was from Virginia, not the
> > Deep South.
>
> > Cindy Hamilton
>
> Mom started her fried chicken in a dry cast iron pan.

Did she flour it first? Either deep or shallow fried, I'd expect
the chicken to be floured. IIRC we used flour with salt, pepper
and paprika.

Cindy Hamilton