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CREAMY CHICKEN GRAVY
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
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2 tb Pan Dripping from roasted
Chicken, or unsalted butter
1/2 c Finely chopped onion
1/4 c Finely chopped celery
4 tb All-purpose flour
4 c Chicken stock
1 Bay leaf
1/2 c Lowfat or skim milk
1/2 ts Salt
1/4 ts Black pepper*
1. In a medium-size sauce-pan heat the drippings over
moderate heat. Add the onion and celery and saute,
stirring occaisionally, for five munutes or until the
vegetables are tender. Lower the heat, stir in the
flour and cook, stirring, 3 minutes more or until
golden and bubbling. (Watch it doesn't get to
hot...this is the critical stage.) Add the stock and
bay leaf, return to a boild, then lower the heat and
simmer, sitrring frequently, for 10 minutes. Add the
milk, salt, and pepper and simmer for about 2 minutes
or until heated through. Remove the bay leaf. Makes a
scant more than 8- half cup servings. *Spice note: I
like to use course ground black pepper (or restaurant
grind) in order to give the appearance of "Country
Gravy" especially when serving fried chicken and
mashed potatoes, or with biscuits for breakfast. Other
times I use white pepper, for flavor without
appearance. Use your imagination and your preferences.
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