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| Serve
this gravy with a dish of buttered Mashed
Potatoes.
Traditional
cream gravy is made in the skittle where the chicken is fried.
A pressure cooker still allows for that indulgence. After
the chicken is cooked, skim the little brown bits off the
oil and add them to the cream gravy.
|
| M |
|
|
| 6
tbsp. butter |
|
1
tbsp. black pepper |
| 3
tbsp. flour |
|
1
tsp. salt |
| 1
½ to 2 cups whole milk |
|
Reserved
cooking bits from pressure cooker. |
| ½
tsp. cayenne pepper |
|
|
| M |
|
|
| Melt
the butter in a saucepan over medium heat. Add the flour and
whisk vigorously to combine with the butter. While whisking,
slowly add the milk. You will notice the gravy thicken and bubble.
Continue to add milk until the gravy has reached your desired
consistency. Stir in the cayenne, black pepper, salt and reserved
bits from the pressure cooker. Serve the gravy hot. |
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