dsi1 wrote:

>You are right that pan gravy from fried
> chicken is kind of tasteless. The milk
> smooths out the taste and I add a little
> hot sauce and Worcestershire sauce -
> not too much though. It might taste like
> thickened grease but that's the way it's
> supposed to taste. You probably could
> improve the taste by adding some
> chicken stock instead of milk.

I absolutely LOVE chicken gravy, and to me there is nothing quite like
it. I fry my chicken first and drain off the grease and then season the
chicken with garlic powder, seasoned salt and seasoned pepper and add
some hot water. Cover and simmer for about an hour, until chicken is
super tender, checking to see if need to add more water and turning
chicken over one time. Remove chicken to a serving platter. Add
(undiluted) evaporated milk to the liquid in the pan and bring to a
gentle boil. Shut heat off. Stir a little cornstarch into cold water and
gradually adding to liquid. Turn the heat back on low, till it comes to
a boil and stir to thicken some. Season with S&P to taste.

My mother always called it "Country Gravy".

Judy