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06-07-2014, 03:42 PM | #166 |
You Sweetie!
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06-07-2014, 03:45 PM | #167 |
Cast Iron Jedi
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06-07-2014, 03:49 PM | #168 |
You Sweetie!
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06-07-2014, 03:50 PM | #169 |
Banned
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What about Chicken gravy?
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06-07-2014, 03:51 PM | #170 |
Cast Iron Jedi
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06-07-2014, 03:53 PM | #171 |
Consuming CP souls
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I am going to go rogue on my b and g tomorrow
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06-07-2014, 03:53 PM | #172 |
I like Pie!
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06-07-2014, 03:54 PM | #173 |
Consuming CP souls
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Buzz on a one to 10 scale. How drunk are ya bud?
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06-07-2014, 03:54 PM | #174 |
www.nfl-forecast.com
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From fried chicken? Same technique as sausage gravy. Generally there will be more fat in the skillet after frying chicken than from browning sausage. You might need to drain some off. Leave a few tablespoons of fat and add enough flour to make a paste-like roux. Cook the roux for a minute or two. Then add the milk until the consistency is as desired.
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06-07-2014, 03:56 PM | #175 |
I like Pie!
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06-07-2014, 03:57 PM | #176 |
Mammoth penis
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06-07-2014, 03:58 PM | #177 | |
Cast Iron Jedi
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Quote:
Chicken fat (schmaltz) is indeed wonderful stuff. |
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06-07-2014, 03:58 PM | #178 |
Consuming CP souls
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You eat frozen egg patties don't ya?
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06-07-2014, 03:59 PM | #179 |
Cast Iron Jedi
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06-07-2014, 03:59 PM | #180 |
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Thanks CD. Going to try this, with mesquite marinaded chicken.
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