Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Pan drippings from roasted
-chicken, or unsalted butter
1/2 c Onion -- finely chopped
1/4 c Celery -- finely chopped
4 tb All-purpose flour
4 c Chicken stock
1 Bay leaf
1/2 c Lowfat or skim milk
1/2 ts Salt
1/4 ts Black pepper *
In a medium-size sauce-pan heat the drippings over moderate heat.
Add the onion and celery and saute, stirring occaisionally, for
5 munutes or until the vegetables are tender. Lower the heat, stir
in the flour and cook, stirring, 3 minutes more or until golden and
bubbling. (Watch it doesn't get to hot... this is the critical
stage.) Add the stock and bay leaf, return to a boil, then lower
the heat and simmer, stirring frequently, for 10 minutes. Add the
milk, salt, and pepper and simmer for about 2 minutes or until
heated through. Remove the bay leaf. Makes a scant more than 8-
half-cup servings.
* Spice note: I like to use coarse ground black pepper (or
restaurant grind) in order to give the appearance of
"Country Gravy" especially when serving fried chicken and mashed
potatoes, or with biscuits for breakfast. Other times I use white
pepper, for flavor without appearance. Use your imagination and
your preferences.
