| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Sauces |
8 |
Servings |
INGREDIENTS
| 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* |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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