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Prep Time: 5 Minutes Cook Time: 22 Minutes |
Ready In: 27 Minutes Servings: 6 |
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The gravy used to be made fresh with the cracklings. Now it comes in a pouch and all you have to do is add water. Thank God for modified starch products. Ingredients:
1 1/2 tablespoons butter shortening, melted |
3 tablespoons of original breading flour |
2 tablespoons all-purpose flour |
1 (10 3/4 ounce) can campbell condensed chicken stock |
1 (10 3/4 ounce) can water (use chicken stock can) |
Directions:
1. First we are going to make a roux with the melted shortening (butter) and 1 1/2 tablespoon of *breading flour.
2. Cook this over low heat for 10 to 15 minutes or until the roux browns in color to resemble a nice milk chocolate color.
3. Once the mixture turns brown remove it from the heat and add the remaining flour stirring to make a paste. Slowly add the liquid (s) whisking together the paste and liquid.
4. Bring the mixture to a boil and boil for 2 minutes reduce the heat and allow the mixture to thicken which should take about 3 to 5 minutes. Stirring constantly. Mixture will burn if left unattended.
5. *That is just the flour that you use to bread the chicken with.
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