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Adjustable stand — hold cookbook or tablet at eye level while cooking
Classic gravy boat — Thanksgiving table, Sunday roast, sauces
Bottom-pour pitcher separates fat from stock, pan juices, gravy
Record your recipes and experiments — organized cooking journal
Spring ball whisk — eliminates lumps in gravy, custard, batter
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Classic gravy boat — Thanksgiving table, Sunday roast, sauces
Bottom-pour pitcher separates fat from stock, pan juices, gravy
Record your recipes and experiments — organized cooking journal
Spring ball whisk — eliminates lumps in gravy, custard, batter
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This recipe is for making KFC style Gravy from the left overs from the Pinguy's Fried Chicken. Place the butter and cracklings in a pot over low heat. Heat until butter has melted, stirring as needed. Add the leftover Pinguy's seasoned breading flour to the butter mixture, stirring continuously. Cook until the flour mixture takes on a golden brown hue. The roux should not be darker than peanut butter brown. If you burn it, dump it, clean the pan start again. Gently pour the poached chicken water and milk, continue stirring until it begins to thicken. Taste the gravy and add extra salt or pepper if needed. Allow the mixture to come to a light boil, when it is the thickness you want turn off the heat and serve.