On Thu, 26 Jun 2014 07:13:46 -0700 (PDT), ImStillMags
> wrote:

> 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.

Cream gravy isn't part of my childhood and I didn't know a soul who
made it (or at least talked about making it), so I had no clue how to
go about the process. The one and only time I tried (many years ago),
I didn't know I was supposed to drain off the oil and only work with
what was coating the pan so I ended up with a greasy mess. My stomach
just went into a knot thinking about how awful it was. That
experience ruined me for life.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila