Prep 0 mins
Cook 30 mins
This is my family's favorite gravy whenever I make fried chicken.
- 2 -3 tablespoons pan drippings, from frying chicken or 2 -3 tablespoons cooking oil
- 1⁄4 cup flour, used for breading the chicken
- 1⁄4 cup all-purpose flour
- 2 cups chicken broth or 2 cups water
- 1 chicken bouillon cube
- 1 -1 1⁄2 teaspoon salt
- 1⁄4-1⁄2 teaspoon black pepper
- 1⁄4 teaspoon Accent seasoning
- Start by making a roux, in an open skillet; heat the grease and breading flour. Cook mixture over low heat for 5 to 10 minutes or until the color changes slightly brown.
- In a small bowl, combine the leftover flour and broth or water. Mix until smooth. Crumble the bullion cube and add this to the water/flour mixture. Slowly add this mixture to the roux in pan; using a whisk, stir vigorously until smooth. Bring the gravy to a boil, stir and cook for 3-5 minutes or until the mixture thickens, add more water or broth for desired consistency. Season with salt and pepper to taste, add accent.