Monday, July 9, 2012
Pan Gravy ( Milk Gravy) for Fried Chicken or Porkchops
Pan gravy is just one of those foods, that doesn't use measurements. You just, sort of, have to get a feel for it. It took months of attempts, as a young woman, before I noticed there is a technique. I think I can explain it.
I also wanted to throw in a few fried chicken tips, that my grandmother taught me.
Use small chickens (they have the best flavor)
Soak the cut-up chicken in cold water with 1Tbl. salt added to it for an hour or two. I don't know the science behind this, but it comes out crispier, and seems to have a better flavor.
Salt the chicken before adding it to the flour.
Grandma used 2cups of flour with 1tbl. salt added to it. She used a lot of salt for this, but most of it winds up in the oil.
Use the leftover, salted flour to make pan gravy.
She used nothing but all vegetable shortening.
about 2Tbl. pan drippings
1/2tsp. black pepper
1 can evaporated milk
2cups cold water