Ingredients:
3 tablespoons cornstarch
2 heaping tablespoons reserved uncooked corn bread stuffing mix
2 chicken bouillon cubes
Giblets from turkey (liver, gizzard, and neck) chopped
4 cups turkey stock or broth or chicken broth or stock
1/3 cup cold water
1 hard boiled egg, sliced
salt and freshly ground pepper
2 teaspoons poultry seasoning
Directions:
Chop the giblets and the meat that has been removed from the neck. Using a saucepot, bring the stock to a boil. Add the giblets, bouillon cubes, poultry seasoning, and raw stuffing to the mixture.
In a separate bowl, mix the cornstarch and water, and add to the boiling stock, stirring constantly. Reduce the heat and continue to cook for 2 to 3 minutes. Add the salt and pepper, to taste, and add the sliced boiled egg.
Yield: 6 to 8 servings
Preparation time: 45 minutes
Cooking time: 30 minutes
Ease of preparation: easy
Servings:
Prep Time: 45 min
Cook Time: 30 min
Difficulty: Easy
Showing posts with label Gravy. Show all posts
Showing posts with label Gravy. Show all posts
Monday, September 21, 2009
Sunday, September 20, 2009
FRIED CHICKEN AND MILK GRAVY
Ingredients:
One whole fresh fryer (or assortrd preferred pieces)
Salt
Pepper
Self-rising flour
Vegetable oil
Deep skillet with lid
Milk
Water
Direction:
Cut up fresh (not frozen) chicken. Wash, salt well and place in bowl. Add water to cover and place in refrigerator for at least one hour prior to cooking.
Place enough vegetable oil in a deep skillet to cover chicken (2 to 2 1/2 inches). Heat oil.
Remove chicken from refrigerator and rinse in cool water. Sprinkle lightly with black pepper and roll in self-rising flour.
Place chicken pieces in heated oil. Cover and check frequently. When golden brown on one side, turn each piece over, Cover and continue to cook on medium or medium low heat for approximately 15 to 18 minutes. Remove cover and complete browning on slightly higher heat. Total cooking time should be about 25 to 30 minutes. Remove from skillet and drain on paper towel.
Carefully remove all oil in skillet except for about 3 tablespoons. Keep heat on medium and add enough flour to skillet to absorb oil, making a thin paste, Cook until light-medium brown. Gradually add milk and cook until desired consistency is reached. Stir constantly. Salt and pepper to taste.
Gravy is good served over biscuits.
One whole fresh fryer (or assortrd preferred pieces)
Salt
Pepper
Self-rising flour
Vegetable oil
Deep skillet with lid
Milk
Water
Direction:
Cut up fresh (not frozen) chicken. Wash, salt well and place in bowl. Add water to cover and place in refrigerator for at least one hour prior to cooking.
Place enough vegetable oil in a deep skillet to cover chicken (2 to 2 1/2 inches). Heat oil.
Remove chicken from refrigerator and rinse in cool water. Sprinkle lightly with black pepper and roll in self-rising flour.
Place chicken pieces in heated oil. Cover and check frequently. When golden brown on one side, turn each piece over, Cover and continue to cook on medium or medium low heat for approximately 15 to 18 minutes. Remove cover and complete browning on slightly higher heat. Total cooking time should be about 25 to 30 minutes. Remove from skillet and drain on paper towel.
Carefully remove all oil in skillet except for about 3 tablespoons. Keep heat on medium and add enough flour to skillet to absorb oil, making a thin paste, Cook until light-medium brown. Gradually add milk and cook until desired consistency is reached. Stir constantly. Salt and pepper to taste.
Gravy is good served over biscuits.
Subscribe to:
Posts (Atom)
