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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)

Clean 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 300 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 immediately.


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