dsi1 wrote:

>You are right that pan gravy from fried
> chicken is kind of tasteless. The milk
> smooths out the taste and I add a little
> hot sauce and Worcestershire sauce -
> not too much though. It might taste like
> thickened grease but that's the way it's
> supposed to taste. You probably could
> improve the taste by adding some
> chicken stock instead of milk.

I absolutely LOVE chicken gravy, and to me there is nothing quite like
it. I fry my chicken first and drain off the grease and then season the
chicken with garlic powder, seasoned salt and seasoned pepper and add
some hot water. Cover and simmer for about an hour, until chicken is
super tender, checking to see if need to add more water and turning
chicken over one time. Remove chicken to a serving platter. Add
(undiluted) evaporated milk to the liquid in the pan and bring to a
gentle boil. Shut heat off. Stir a little cornstarch into cold water and
gradually adding to liquid. Turn the heat back on low, till it comes to
a boil and stir to thicken some. Season with S&P to taste.

My mother always called it "Country Gravy".

Judy

On Sat, 23 Mar 2013 22:30:02 -0800, (Judy Haffner)
wrote:

>
> dsi1 wrote:
>
> >You are right that pan gravy from fried
> > chicken is kind of tasteless. The milk
> > smooths out the taste and I add a little
> > hot sauce and Worcestershire sauce -
> > not too much though. It might taste like
> > thickened grease but that's the way it's
> > supposed to taste. You probably could
> > improve the taste by adding some
> > chicken stock instead of milk.
>
> I absolutely LOVE chicken gravy, and to me there is nothing quite like
> it. I fry my chicken first and drain off the grease and then season the
> chicken with garlic powder, seasoned salt and seasoned pepper and add
> some hot water. Cover and simmer for about an hour, until chicken is
> super tender, checking to see if need to add more water and turning
> chicken over one time. Remove chicken to a serving platter. Add
> (undiluted) evaporated milk to the liquid in the pan and bring to a
> gentle boil. Shut heat off. Stir a little cornstarch into cold water and
> gradually adding to liquid. Turn the heat back on low, till it comes to
> a boil and stir to thicken some. Season with S&P to taste.
>
> My mother always called it "Country Gravy".
>
Your method sounds miles beyond regular fried chicken, so I imagine
the gravy is good too.


--
Food is an important part of a balanced diet.

> My mother always called it "Country Gravy".

The gravy sounds delicious, but here in the south, when you hear the
term "Country Gravy", you think of a sausage gravy and not a chicken
gravy, where pork sausage is cooked in a cast iron skillet and the
leavings and some of the grease are combined with flour to make the
roux, and milk is incorporated with lots of black pepper. After the
gravy thickens, some of the crumbled cooked sausage is added back into
the gravy. Served on biscuits, it is a meal in itself. If you are
making something like Chicken Fried Chicken, which is a battered or
coated boneless Chicken Breast that is pounded out and fried in oil
like Country Fried Steak (aka Chicken Fried Steak), then the gravy you
described would go perfectly with it, although the traditional Country
Sausage Gravy would also be acceptable.