Chicken Gravy ***

Categories:
poultry, sauces

4 tablespoon chicken drippings from pan
3 tablespoon all purpose flour
3/4 cup chicken stock
3/4 cup milk
1/4 teaspoon pepper; freshly ground
1/4 teaspoon salt
1 tablespoon dry sherry

In a saucepan, heat fat and flour, stirring briskly, until mixture is smooth and bubbly, about 2 minutes. Pour in stock. Cook, stirring constantly until mixture comes to a boil. Pour in milk and cook, stirring, until mixture is smooth and bubbly. Add pepper and salt. Simmer gravy for 5 to 10 minutes, until thick enough to coat a spoon; stir occasionally to prevent sticking. Add the sherry during the last five minutes of cooking.

Yield: 6 servings