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Chicken Gravy

  • 4 tablespoon flour
  • 1 1/2 cups chicken stock
  • 1/2 cup milk
After chicken has been fried or roasted, pour off most of the fat from the pan; add flour and stir the brown particles from bottom and sides of pan into the mixture. Add hot stock and hot cream or milk, and blend as for white sauce. Serves 6.
Submitted by Cassyjean - Torrington, CT May 28, 2009 15 min 30 min 45 min


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