Occasionally, Granny Foster would add leftover dredging flour and water to the frying pan to make a delicious brown gravy for spooning over the fried chicken and mashed potatoes. I make it just like she did, but I usually use chicken broth rather than water for added flavor.
Recipe information
Yield
makes about 2 cups
Ingredients
Preparation
When the chicken is done, pour all but about 2 tablespoons of the shortening out of the skillet, leaving all the brown bits on the bottom. Add 3 tablespoons flour and cook, stirring constantly, over medium heat until the flour is light brown, about 2 minutes. Slowly whisk in 2 cups low-sodium chicken broth, season with sea salt and freshly ground black pepper to taste, and cook and stir until the gravy is thick, 2 to 3 minutes. Serve warm.
Reprinted with permission from Sara Foster's Southern Kitchen: Soulful, Traditional, Seasonal by Sara Foster. Copyright © 2011 by Sara Foster. Published by Random House. All Rights Reserved.
Sara Foster is the owner of Foster's Market, the acclaimed gourmet take-out store/cafés in Durham and Chapel Hill, North Carolina, and the author of several cookbooks including The Foster's Market Cookbook, winner of the Best Cookbook Award from the Southeast Booksellers Association. She has appeared numerous times on Martha Stewart Living Television and NBC's Today show. She has also been featured in magazines such as More, House Beautiful, and Southern Living, and is featured regularly in Bon Appétit.
