How to Make Cream Gravy

Part of the Video Series Making Fried Chicken, Mashed Potatoes, & Chicken Fried Steak

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Using left over oil from fried chicken to make cream gravy; learn this and more in this free cooking video series about Southern food taught by a culinary instructor.

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All Videos in the Series, Making Fried Chicken, Mashed Potatoes, & Chicken Fried Steak

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Video Transcript

How to Make Cream Gravy
All right, we are back and now we are going to show you a Southern style gravy to go with our Southern style fried chicken and our Southern style mashed potatoes. I've got the pan that I actually fried the chicken in and as you notice, I've got just a little bit of oil; I poured quite a bit off. What I left in there was a lot of people are referring to as fond but this is some of the flour pieces and things that fell off of the fried chicken but we want to leave that in there because it makes a nice gravy. So I've got a very low flame going on under and the oil is still kind of hot because we just finished cooking our chicken and I just got some all purpose flour here and all I'm going to do is just kind of sprinkle some of this flour into the oil and it will start to sizzle as soon as it hits the oil there and that's okay. All I'm going to do is just kind of lightly hit this with the whisk. As we've shown you in past videos, we are actually making a rue which is an equal mixture of fat and flour. I'm just going to keep sprinkling this in here and I'm going to leave the heat so that we will know that it is actually going to thicken into a rue. Once it hit that rue stage at that point, I have some milk and cream mixture here. I've got about 2 cups worth; I may or may not use all that. It's just something you just got to kind of estimate. Again, I am just going to whisk that in the flour and the oil here until I get this rue colored paste. We will come right back and show you that and show you when it is time to actually add your milk and cream mixture and show you the finished gravy. It will only take a few minutes.

About the Expert

Expert: Louis Ortiz is a professional chef instructor at a culinary institute. He has been working in the culinary industry for 10 years. Read More