Recipe: Chicken With Gravy

Lynn:

One way to make these sandwiches would be to add your cooked, shredded chicken to a basic milk gravy. You could make this far ahead and keep it warm in a crock pot, pot, or roaster.

I always cook my chicken by steaming it (almost to death) so it is easy to shred. You could roast your chicken if you wish, of course, but you will want to skin it and get rid of as much fat as you can. Too much fat will collect on top of your gravy.

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MILK GRAVY

3 Tbls bacon grease or butter
1/4 tsp. salt
1/4 cup flour
2 tsp. course ground pepper
1 cup milk

Heat bacon drippings or butter in a skillet. Stir in flour, salt, and pepper. Let flour brown. This mixture will become a paste-like mixture. Be sure you have no lumps.

Slowly stir in the milk. Cook until thick and smooth.

Add the shredded chicken and keep warm to blend the chicken flavor with the gravy.

If this gravy becomes too thick, add milk, chicken broth, or water.

If the gravy mixture becomes too thin, you can easily thicken it by adding left-over mashed potatoes or instant mashed potatoes.

If your dish appears too pale, add some vegetable or beef bouillon.