Classic Cream Gravy
28 Sep 2009
|Hot chicken broth||3⁄4 Cup (12 tbs)|
|Milk||1⁄2 Cup (8 tbs) (At Room Temperature)|
Pour off most fat in skillet; leave about 2 tablespoons.
Mix cornstarch with chicken broth.
Add to hot fat, stirring constantly.
Gradually add milk, salt, and pepper.
When slightly thickened, gravy is ready.
Put in gravy boat
Classic Cream Gravy Recipe