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"Fried Chicken and home made milk gravy."
Provided by: Leah Marie Pearson
This recipe for fried chicken and home made milk gravy is from my great-grandmother Elsie "Floss" Mary (Wagner) Eck.
Ingredients: 3 lb. Frying Chicken
1/2 cup Flour
1 1/2 tsp. Salt
1/4 tsp. Pepper
2/3 cup of Vegetable Oil
2 cups of Milk (Whole milk, not today's low fat milk)
Pinch of Sage (optional)
chicken by washing it inside and out. Drain well, and then pat dry with paper
towels. Cut into pieces. In a paper bag blend in half the flour, 1 tsp of the
salt and all the pepper. Add 2 or 3 pieces of the chicken at a time and shake bag
gently. Lay coated chicken on waxed paper and let stand 10 minutes to dry. If
very crusty chick is desired, shake chicken in flour a second time. Heat
vegetable oil in a heavy 10-inch skillet. When oil is hot but not smoking, about
300º F, check temp if you have a thermometer, shake off excess flour from
chicken, lay in the oil, the large pieces in center, small pieces at the edge.
Wait to the last ten minutes of frying to add the liver, heart, and gizzards.
See that there is enough oil in the skillet to make it about 1/3 inch deep
around pieces of chicken. Add more oil if needed. Brown chicken slowly. The oil
should never be hot enough to smoke or sputter. Do not cover skillet. This
allows steam to escape and the crust to develop. When underside of chicken
browns to desired color, turn and brown the other side. When all sides of the
chicken are brown, turn heat very low, put lid only half way on skillet and
continue cooking until chicken is tender. This requires about 45 minutes. Remove
chicken to hot platter on the back of stove. Drain off all but 1/4 cup of fat.
Add rest of flour and salt, blend until smooth, scraping loose as much of the
material adhering to the bottom of the skillet as possible. Slowly add milk,
stirring constantly until smooth and thickened. Lower heat, add sage and simmer
10 minutes, stirring occasionally. Pour into hot gravy boat and serve
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