Recipe information
Yield
2 cups
Ingredients
1
cup chicken stock
2
tablespoons pan drippings (from frying chicken )
2
tablespoons flour
1
cup heavy cream
1
/2 teaspoon chicken base
1
/4 teaspoon black pepper
Need to make a substitution?
Preparation
Pour stock into a saucepan, cover, and bring to a simmer. Heat pan drippings in the same skillet used to fry the chicken. Add flour to drippings and blend. Cook over medium heat, stirring constantly, for 1 to 2 minutes. Add stock to skillet; cook and stir until mixture thickens. Stir in cream, chicken base, and pepper. Simmer until desired consistency is reached. Strain into a serving bowl.
From The Delta Queen Cookbook by Cynthia LeJeune Nobles, © 2012 Louisiana State University Press