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      RECIPE TITLE "Cream Gravy"
    recipe from Celebrating Barbecue: The Ultimate Guide to America's 4 Regional Styles of 'Cue

    yieldsMakes about 2 1/2 cups. time---difficultyeasy

    Cream or white gravy, made from pan drippings and milk or cream, is the universal go-with for Southern fried chicken, although not necessarily along with barbecue. Still, it goes against my common sense to offer a recipe for fried chicken without the option of cream gravy.


    • 1/3 cup drippings from frying chicken or vegetable oil
    • 1/3 cup leftover seasoned flour used to coat chicken or all-purpose flour
    • 2 1/4 to 2 1/2 cups milk or half-and-half
    • 1 teaspoon salt or to taste
    • 1 teaspoon black pepper or to taste
    • Dash of red pepper sauce, optional


    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



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