My First Attempt At Making Gravy

Yes, it was my first attempt.

Yes, it was a little thick.

But can I hear an Amen?!

(AMEN!)

Thank you.

Do you remember this post where I talked about my desire to learn how to make gravy so I could make Chicken Fried Chicken?  Well, I decided that tonight was the night.

It wasn't perfect ...

I burnt a small hole in my arm ...

But I did it!

Here's what I did - I'll try my best to mention what I think went right and what went wrong.  And - as always - I'd love some pointers!

I used PW's Chicken Fried Steak recipe as my guide, but did make some adjustments.

Chicken Fried Chicken

1.5 pounds Boneless Skinless Chicken Breasts

1 1/2 cups Flour

1 teaspoon Seasoned Salt

1 teaspoon Black Pepper

1/2 teaspoon Paprika

3 eggs

Splash of Milk

2 cups Vegetable Oil

(for the gravy)

1/4 cup Frying Oil

1/3 cup Flour

2 cups Milk

Sea Salt & Pepper

Mix together your flour and spices ... 

Then whisk together the eggs and the milk ... 

Slice your chicken into very thin slices ... 

Then dredge the pieces of chicken in the flour mixture, then in the egg and then back in the flour.  Meanwhile, heat the vegetable oil in a skillet on medium to medium-high heat.

*I heated mine on medium because I didn't want to overheat the cast iron, but in the end I felt that the oil wasn't hot enough.  I ended up leaving the chicken in longer to make sure it was cooked and I think I dried it out.  Hence - next time I'll nudge the head up a bit.

Throw the chicken in the skillet and let it sizzle ... 

Turn it when the bottom has turned a nice golden brown.

Remove from the skillet when the chicken is cooked.  Transfer each piece to a paper towel to wipe off the extra grease.

Once all of the chicken is removed, it's time to make the gravy!

Pour all of the hot oil into a heat-safe bowl, draining the "extras".  Measure out 1/4 cup of the oil and pour it back into the skillet.  Drop the "extras" back into the skillet and lower the heat.

(Sorry you have to imagine all of this - my photos from this step were blurry!)

When the oil is hot again, add the flour and whisk together for about two minutes, creating a roux.

While you whisk the rue will turn a dark brown color.

Once the roux is ready, pour in the milk.  Whisk furiously until the gravy forms.

*I was concerned that my gravy was going to be too thin and added wayyyyyyy too much flour (more than what was called for).  Then I realized that gravy instantaneously thickens and I spent a lot of time trying to thin it out!  Trust the process and don't add too much flour right away.  You can always add more later.

While you're whisking, season with salt and pepper.  Don't be afraid to over-season!

Voila!  Gravy!  Thick gravy, but gravy nonetheless.

Top the gravy on the chicken (which I had warming in the oven while I made the gravy).

A couple of notes:
1. I added too much flour.  I said that already, but I think it's important to reiterate.
2. I whisked a little too feverishly and threw a splotch of oil/roux on my arm.  It burned.  Luckily it was small.  But please be careful!
3. I think the gravy could have used some more pepper.  Like I said - don't be afraid to over-season.
4. I added too much flour.  Did I mention that already?

And ... because I like to keep it real on here ...

The aftermath.

Luckily Bruce and I tag-teamed tonight.  I washed, he dried and now am I blogging from bed, happily knowing that the kitchen is clean.

Gravy = Success!

Night all!

***

psst. Check out my photos that were published on Lindsey's weekly photo blog, Shot of Happiness.  Two of my favorite shots ever shot with my camera!