Chicken Cream Gravy

1. 1

   Pour through a sieve the fat left in the skillet after frying the chicken.

2. 2

   Return 2 or 3 tbsp (45 ml) of the fat to the skillet, along with the brown particles left in the sieve.

3. 3

   Turn the heat to high, add the flour and stir, picking up the browned bits remaining in the skillet, until the flour is medium brown, then turn off heat.

4. 4

   Add a generous sprinkle of the pepper and the tabasco.

5. 5

   Pour in the milk all at once.

6. 6

   Turn heat to medium high and stir constantly until gravy thickens to the consistency of heavy cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.