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Author Notes: Even if you eat all the chicken the gravy's still good the next day on leftover rice, potatoes, grits or biscuits. Whisk in a little hot water to thin the gravy if you're reheating it. —Louisa
Makes 3 cups (more or less)
- 1/3 Cup crusty bits and drippings left in cast iron skillet after pan frying chicken
- 1/3 Cup all purpose flour
- 3+ Cups hot water
- salt and pepper to taste
- Heat the bits and drippings in the cast iron skillet.
- Gradually whisk in the flour and stir til browned.
- Add the hot water gradually, whisking as you go. Gravy will thicken as it simmers. You can use more or less water, depending on how thick you like your gravy.
- Salt and pepper to taste--I like a lot of pepper--it goes well the taste the cast iron gives off.
- This recipe was entered in the contest for Your Best Gravy