Let's turn back to the stove and see what we have left here. This is a little a bit of grease. A lot of people start right here to make gravy. I'm going to make some gravy for you but I'm not going to use that grease. I will pour that off and what we will have is a low-fat gravy.
So I'm going to start the gravy now. I would just take bowls like this that are emptied up, jars or whatever and if I want to get rid of some grease, then I just pour it off. So that’s gone, now I’ll close that up and put it back. What I have at this point is some crust and drippings from the chicken and that will allow me to make some gravy.
So I'm going to take some of the flour that I had used in this bag. I think sort of one cup or so. This is about three quarters of a cup. I certainly don't need that much. I'm just going to buy some on this. That looks about right. So let me see how much is left. We’re down to half cup so, I put one quarter cup of flour in here. Now this is kind of weird, what I do next, I add water with this, off the heat, now I put two cups of water here, just give me something to work with, I don't know how much I will use, you’ll see, about half of it, okay. Now, I'm going to stir that around. So return to the stove but don't turn that on yet. Let me get a spoon and then I will try to stir this up, remember there’s no grease left. So what I had to do is avoid having lumps and all of this right now is lumpy water. So all of those flour pieces have to be mashed down and incorporated into this nice chicken gravy that will result. It will taste just as good as the can that has the grease in it. But every time I had a chance to cut down on grease—I do that.
I know this scrapping is really noisy. But it has to be done. Now, one essential ingredient for chicken gravy is milk. So I'm going to move over here and I've measured out one cup of milk. And I think it’s probably going to use a cup of milk, so I'll just go ahead and put that in. And then I'm going to turn the oven on to cook it up on, at medium heat and start stirring this. It should thicken up because of that flour that I put in there. So it’s going to take a few minutes for this to come together. So I'm just going to have stir and stir continuously until it starts getting bubbly, then I can stir it occasionally. So I’ll be back in a minute or so and let you see how the gravy is coming along.
You could see that that gravy is bubbling and it’s actually done. I turn it down to low once it started bubbling rather rapidly and it let the flour cooked which is important in any gravy and now it’s pretty much done, I want to season it before I take it up. So I just used the regular salt to give it a nice seasoning, whatever is to your taste. Stir that in and I’ll tell you we did, from those drippings in the bottom, we did one quarter cup of flour, one cup of milk, and I still have a little water here less, so that was only 1 ½ cups of water. And that’s what made this nice, thick, rich, creamy gravy without lumps and without grease. So let's come over here to our bowl which is waiting and just pour that in—nice creamy chicken gravy to go with our chicken dish. And there you go—Betty Southern Fried Chicken and Gravy.