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
Copyright © 2010 Le Grand Fromage. All rights reserved.