Chicken Tip: Whenever you have chicken, put
the neck, wing tips, gizzard and backs in a pot. Add a little salt,
a small onion, some celery tops and a few peppercorns, barely cover
with cold water and simmer for about an hour or until chicken flesh
is falling from bones. Strain into jar and place in freezer. You
will always have chicken stock on hand when it is needed.
Chicken Gravy - Leave 1/4 cup
of hot grease in black skillet after frying chicken. Add 3 tablespoons
of flour and stir constantly over medium heat until base begins
to brown. Slowly add 3 cups of milk and stir with whisk until
thickens. Yield 2 cups
|