Fried Chicken (see recipe)
2 tablespoons of the pan drippings
1 cup warm milk
2 tablespoons flour
salt and pepper as needed
Remove cooked chicken to a platter. There should be about 2 tablespoons
of pan drippings remaining in the skillet. Microwave the milk in a glass
measuring cup 1 minute to warm. Set aside. With the pan on the burner,
whisk in the flour using a stainless steel whisk or a flat gravy whisk.
Try to bring up all the browned bits in the pan and also to regulate the
heat just right to begin browning the flour a little. DO NOT LET FLOUR
BURN! Gradually whisk in the warm milk and cook 1-2 minutes to thicken
and to cook the flour. Don't worry...lumps were always a part of this
kind of gravy. Sometimes the fat separated also...people just ate it and
thought it was good.
