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

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