For Pan-fried Chicken
½ cup, more or less, of chicken drippings (from where the chicken has been fried, leave all the good crumbs in)
Add 4-5 tbsp of plain flour, enough to thicken
Season with salt and black pepper
Cook till light brown ,then add milk, a little at the time, slowly bring to a boil and cook stirring constantly until gravy has thickened to right texture. If too thick, add desired amount of milk. Gravy will also get very thick when it cools down.
Gravy and fried chicken was a way of life for all of us back on the farm. I guess mainly because it was available (home-grown and inexpensive). During the times when the cows would dry up their milk in order to give birth, milk was very scarce for a while. That’s when we made gravy with well water and of course the pure hog lard. Then we only had to buy the flour, which was purchased in 50-lb. bags from the general store for maybe $1.00 at Damascus, Ark. I usually got to ride with my Dad in the wagon to the store, so I could pick out the sack of flour that I liked, as that was going to be my next new dress that my Mom would sew for me. When I was older I made a few of these sack garments myself. Leland and I still have a pair of pillow cases that Grandma Duncan made and gave to us. I guess nowadays that would be called poor, but we didn’t know we were. I think in many ways, words can’t describe how rich we really were!!
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