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Makes
3 Cups (more or less)
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
Ingredients
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1/3 cup
crusty bits and drippings left in cast iron skillet after pan frying chicken
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1/3 cup
all purpose flour
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3+ cups
hot water
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salt and pepper to taste
Directions
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Heat the bits and drippings in the cast iron skillet.
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Gradually whisk in the flour and stir til browned.
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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.
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Salt and pepper to taste--I like a lot of pepper--it goes well the taste the cast iron gives off.
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