Chicken Gravy

4 tbsp chicken fat

4 tbsp all-purpose flour

2 cups chicken stock

2 cups raw milk

1 tsp kosher salt

1 tsp black pepper

In a wide pot over medium-low heat, add the chicken fat and flour to make a roux. Whisk together for 3-5 min until a light brown and thick.

Whisk in the chicken stock, then the raw milk to ensure no lumps form. Add the salt and pepper, then simmer for 20-25 min, stirring occasionally, until the gravy has thickened and coats the back of a spoon.

~Yields 2 cups.

Recipe printed from Le Grand Fromage: http://brielegrandfromage.blogspot.com/

URL to recipe: http://brielegrandfromage.blogspot.com/2010/11/chicken-roast-stock-gravy-mashed.html