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Add a photoServings: 8
Ingredients
- 2 Tbsp. Pan Dripping from roasted Chicken, or possibly unsalted butter
- 1/2 c. Finely minced onion
- 1/4 c. Finely minced celery
- 4 Tbsp. All-purpose flour
- 4 c. Chicken stock
- 1 x Bay leaf
- 1/2 c. Lowfat or possibly skim lowfat milk
- 1/2 tsp Salt
- 1/4 tsp Black pepper*
Directions
- 1. In a medium-size sauce-pan heat the drippings over moderate heat. Add in the onion and celery and saute/fry, stirring occaisionally, for five munutes or possibly till the vegetables are tender. Lower the heat, stir in the flour and cook, stirring, 3 min more or possibly till golden brown and bubbling. (Watch it doesn't get to warm...this is the critical stage.) Add in the stock and bay leaf, return to a boild, then lower the heat and simmer, sitrring frequently, for 10 min. Add in the lowfat milk, salt, and pepper and simmer for about 2 min or possibly till heated through. Remove the bay leaf.
- Makes a scantmore than 8- half c. servings.*Spice note: I like to use course grnd black pepper (or possibly restaurant grind) in order to give the appearance of
- "Country Gravy" especially when serving fried chicken and mashed potatoes, or possibly with biscuits for breakfast. Other times I use white pepper, for flavor without appearance. Use your imagination and your preferences.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 8 servings | |
| Calories 68 | |
| Calories from Fat 36 | 53% |
| Total Fat 4.01g | 5% |
| Saturated Fat 1.81g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 362mg | 15% |
| Potassium 146mg | 4% |
| Total Carbs 5.56g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.24g | 1% |
| Protein 2.26g | 4% |
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