Creamy chicken gravy

 
                            CREAMY CHICKEN GRAVY
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Pan Dripping from roasted
                         Chicken, or unsalted butter
      1/2   c            Finely chopped onion
      1/4   c            Finely chopped celery
    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*
 
   1.  In a medium-size sauce-pan heat the drippings over
   moderate heat.  Add the onion and celery and saute,
   stirring occaisionally, for five 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 boild, then lower the heat and
   simmer, sitrring 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 course 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.
  
 
 
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