To
serve fried chicken, place the pieces on a platter and garnish the dish
with parsley so as to add to its appearance.
50. GRAVY FOR FRIED CHICKEN.--If desired, brown gravy may be made and
served with fried chicken. After the chicken has been removed from the
frying pan, provided an excessive amount of fat remains, pour off some
of it. Sprinkle the fat that remains with dry flour, 1 tablespoonful to
each cupful of liquid that is to be used, which may be milk, cream,
water, or any mixture of the three. Stir the flour into the hot fat.
Heat the liquid and add this hot liquid to the fat and flour in the
frying pan. Stir rapidly so that no lumps will form, and, if necessary,
season with more salt and pepper to suit the taste.
Gravy may also be made in this manner: Stir cold liquid slowly into the
flour in the proportion of 1 tablespoonful of flour to 1 cupful of
liquid, which may be milk, cream, water, or any mixture of the three.
Add the cold liquid and flour to the frying pan containing a small
amount of fat in which the chicken was fried. Stir rapidly until the
gravy has thickened and there are no lumps.
Very often the giblets, that is, the liver, heart, and gizzard of
chicken, are used in making gravy. For example, the giblets may be
cooked in water until they are tender and then sauted in butter to
serve, and when this is done the water in which they were cooked may be
used for making gravy.
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