Ingredients
2 tablespoons chicken drippings
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 1/2 cups milk
Method
Sources
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dataset
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Classic gravy boat — Thanksgiving table, Sunday roast, sauces
Bottom-pour pitcher separates fat from stock, pan juices, gravy
Spring ball whisk — eliminates lumps in gravy, custard, batter
Ready-made guajillo sauce — enchiladas, chilaquiles, braising
French-engineered grinding mechanism — lifetime pepper mill
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Classic gravy boat — Thanksgiving table, Sunday roast, sauces
Bottom-pour pitcher separates fat from stock, pan juices, gravy
Spring ball whisk — eliminates lumps in gravy, custard, batter
Ready-made guajillo sauce — enchiladas, chilaquiles, braising
French-engineered grinding mechanism — lifetime pepper mill
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Remove all but 2 tablespoons chicken drippings from skillet. Leave brown particles in skillet. Add flour. Stir on medium heat until browned. Add salt and pepper. Stir in milk. Bring to boil. Boil 2 minutes, stirring constantly. Add a little more milk, if gravy is too thick, Serve hot, unstrained. Tip: Adding a cold liquid to a hot Crisco and flour base, then stirring until it comes to a boil guarantees a smooth sauce. There will be some tasty, crunchy bits in this gravy, however -- the fried particles from the pan.