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
salted flour
1 can evaporated milk
2cups cold water

After you have fried the chicken or chops, pour out all but maybe 2Tbl. oil. (It doesn't have to be exact) Turn the burner on high add 1/2tsp. black pepper.

Add enough of the salted flour to form a puffy paste. (one that doesn't look wet, or, dry and crumbly)

Cook on high, for a few minutes, until the roux becomes a golden brown color.

Add the milk, whisking constantly, when the gravy starts to thicken, start adding the cold water, a little at a time. keep whisking until it comes to a boil. Turn the burner off. Serve.

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