In a medium-size pan, heat the drippings over medium heat. Add the onion and celery and cook for 5 minutes or until they are soft. Turn the heat down, stir in the flour and cook, for 3 minutes more or it's golden and bubbling. Stir in the chicken stock and bay leaf, bring the mixture to a boil, then lower the heat and simmer. Stir occasionally, for 10 minutes. Add the milk, salt, and pepper and simmer for about 2 minutes or until heated through. Remove and discard the bay leaf.
This low-fat version of chicken gravy is sure to please. Try it over baked, or boiled chicken, or turkey.
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