| RECIPE METHOD
1. From the skillet used for frying the chicken, pour off all but 1/3 cup of the oil used for frying. Do not discard any of the fried bits left in the bottom of the pan. If making gravy without frying a chicken first, go ahead and use a clean skillet and fresh oil, but don't expect the gravy to be as good. Browned bits from the bottom of the frying pan give it flavor and character. So does lots of black pepper.
2. Over medium heat, use a wire whisk to stir in the flour, preferably the seasoned flour used to coat the chicken. If necessary, use fresh flour but, as with the oil, the gravy won't be the same.
3. Continue stirring and cooking until the oil bubbles and froths and the flour just begins to brown. Remove the pan from the heat and slowly stir in the milk. Use the wire whisk to break up any lumps. Return the pan and reduce the heat to low. Continue stirring and cook until the gravy begins to thicken. Season to taste with the salt and pepper; add the red pepper sauce, if desired. If the gravy seems too thick, add more milk or water to thin it to the desired consistency.
Copyright © 2002 by Dotty Griffith