If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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)
crusty bits and drippings left in cast iron skillet after pan frying chicken
all purpose flour
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