SERVES 4 – 6

Here is a down-home gravy recipe and a great accompaniment to fried chicken. Its rich color comes from a roux made with browned, instead of raw white, flour.

3–4 tbsp. reserved oil with browned bits from
   skillet used to fry chicken or peanut oil
1 small vidalia or other sweet onion, peeled and
   chopped
Freshly ground black pepper
6–7 tbsp. Browned Flour
3 cups rich Chicken Stock, preferably homemade
Salt

1. Heat 1 tbsp. of oil in a large cast-iron skillet over medium heat. Add onions, season to taste with pepper, and cook, stirring often with a wooden spoon, until onions are soft, 4–5 minutes. Transfer onions to a small bowl and set aside. Wipe any remaining onion bits from skillet with a damp paper towel.

2. Add remaining 2-3 tbsp. oil and 5 tbsp. of the browned flour to skillet and cook over medium heat, stirring constantly, until oil has been absorbed by the flour and mixture looks sandy, about 10 seconds. Add 1 cup of the stock and stir constantly until smooth. Add 1⁄2 cup of the stock and 1 large pinch of the browned flour and cook, stirring constantly, until gravy begins to thicken, about 3 minutes. Repeat process 3 more times with remaining stock and browned flour. Add reserved onions to gravy and season to taste with salt and pepper. Keep warm over lowest heat.

3. Serve gravy over rice, if you like.