Originally posted by michaelgemmell
Corabeth, what's the proportion of butter to oil? And how do you make that gravy? Thank you!
Gosh, I am one of those cooks who learned from watching my mother & grandmothers & none of use many recipes for "home cooking". But if I were to guess, I would say 2-3 tablespoons of butter. The combination of oil & melted butter should come up about half way up the side of the chicken. I also always use unsalted butter for cooking & baking.
As for the gravy, after frying the chicken, I add flour to the oil/butter left in the skillet over medium heat. Again, I don't measure, but just add the flour until it soaks up the oil/butter. You don't want to see any of the oil/butter, but don't add too much flour or you will end up with just a ball of starch. Add the flour while stiring with a wooden spoon to get up all of the good bits off the bottom of the pan. Cook the flour/oil/butter until slightly brown, 2-3 minutes. Be careful not to let it get too brown, stay right at the stove stirring constantly. Raise the heat to medium/high, then add your liquid. Most of the time I will add milk, starting out with about 2 cups. Then using a whisk mix the flour mixture with the milk. Bring to a boil, whisking constantly while the gravy thickens. I add more milk as needed to get to the correct "gravy" consistancy. We like our gravy fairly thick. I then add kosher salt & lots of freshly cracked pepper. I always serve mashed potatoes & sometimes I use the liquid from cooking the potatoes as well as milk to the gravy.
Hope this helps.