On Apr 5, 2:13*pm, Wayne Boatwright >
wrote:
> On Mon 05 Apr 2010 11:08:44a, sf told us...
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> > On Mon, 05 Apr 2010 17:50:47 GMT, Wayne Boatwright
> > > wrote:
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> >> What I do... *Drain all fat from the skillet after frying chicken,
> >> reserving enough to make a standard roux with an equal amount of flour.. *
> >> After draining the fat, also scrape all the browned bits from the
> skillet
> >> and add to the roux. *Cook roux until blond, then add equal amounts of
> >> chicken broth and milk or *light cream. *Standard proportions of roux to
> >> liquid, as for any gravy. *It is *not* a greasy gravy.
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> > OK, so it's basically a standard flour gravy with milk. *I'll try that
> > sometime. *Haven't put coated chicken with flour in years, so I'll
> > make it the regular way I do now... but add milk to the gravy.
> > Thanks.
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> Hope you like it. It's pretty standard fare in the South, especially at
> Sunday dinner. *Southerners are more likely to serve white rice with it
> than mashed potatoes. *The gravy is very good on the rice.
>
> --
>

That gravy is good on lots of things ;-)

N.