My father is from the south and he taught me how to make gravy. It's not difficult but you can't rush it either. The past two times I've made gravy, I burnt it because I was trying to rush the thickening part. Doesn't work. You just have to stand there stirring it until it decides to thicken on it's own. The other part is fat. You have to have some kind of fat. I use bacon fat mostly and keep a jar of it in the fridge for this reason. Last night, I used a couple of tablespoons of the drippings from frying the chicken. I also scraped all the little "scrunchins" out of the fried chicken pan and put them in with the gravy. OMGoodness, it was heavenly!
Nothing screams comfort food to me like fried food covered in gravy! :) I guess that's why we can only enjoy it once in awhile lest we look like the broad side of a barn.
The recipe called for a whole chicken with skin on. I used chicken breasts minus the skin. It was still wonderful and I saved a few calories by omitting the skin.
In a large, resealable bag I combined these ingredients.
1 c flour
3/4 tsp salt
1/4 tsp thyme
1/4 tsp sage
1/4 tsp pepper
Add chicken a few pieces at a time and shake to coat.
In large skillet over medium high heat, heat 1/4 inch of oil. Fry chicken until browned on all sides. Reduce heat and cover. Cook for 30-35 minutes or until juices run clear. Remove chicken to paper towels and keep warm.
Gravy
2 Tbsp flour
1/8 tsp salt
1 1/3 c milk
Pour off the excess fat from the skillet and reserve 2 Tbsp. drippings and browned bits. Stir in flour and salt until blended. Gradually add the milk. Bring to a boil; cook for 1-2 minutes or until thickened. (this part usually takes longer for me and once it starts to boil I turn it down a bit so I don't burn the bottom.)
We have no pictures of the food as we inhaled it as quickly as it hit the table. I fried up 3 lbs of chicken and there were no leftovers for Dan to take to work the next day. Apparently, the kids liked it too. I served fried potatoes and coleslaw with the chicken and gravy, the perfect southern meal.
_____________________________________________
I wanted to show you this great little pitcher I bought at a silent auction last week. I served the gravy in it the other night and it looked so pretty! It's a pottery pitcher that a friend of mine made. She has her own kiln and makes some really neat pieces. It's silly how much pleasure I get out of setting a pretty table and having nice dishes and plates.
The little ones learned all about clouds, snow and ice in school yesterday. We made paper snowflakes and taped them to the front window. I forgot how fun they are to make and what great designs show up when you open up the paper.
1 comment:
It must be spring fever Co, I am restless as well! You can put the family in the car and come on down to the land of snow and sun! We would love to have you!!
The chicken and gravy sounds delicious, I may just have to try this this week! Thank you for sharing the recipe and the secrets! I just love your new pitcher :) Something about how pottery feels in your hands is simply wonderful, like the love the potter put into making it comes through to your hands!
Love to all of you!
Post a Comment