On Wednesday, June 25, 2014 7:12:13 PM UTC-7, Terrence Crimmins wrote:

> Wowzer McTowser, thanks so much. You and the recipe took the words right out of my mouth about my mother's family's old southern recipes from Jackson, Tennessee way back when. Now, the creamed gravy for the chicken?? How is that done? A roux with the remaining chicken oil and cream to pour over the chicken? My Aunt Patty used to cook chicken like that, I think. My mother's family moved to Chicago in 1914, and Aunt Patty still had a southern accent, creamed gravy.... she used to say... how can I imitate her accent "crrrr-eaaamed graaaveeeyyy...."


Sure, I'd pour off most of the oil and keep only the 'leavings' and add a bit of the leftover coating mix and cook it off a bit, then add your milk/cream and cook it till it thickens a bit.
I didn't think about that, maybe I'll do that next time.

Thanks for the suggestion.