How to Thicken Cream Gravy

Video Transcript

" All right, we are back to give you the final step for the southern gravy; pan gravy some people refer to it as. If you noticed, I just got some oil and I sprinkled some flour into it and we got a lot of fon left over from the fried chicken that we just made. So I am going to go ahead and drizzle in some milk and cream mixture here and it is going to start to sizzle because it is a little warm. I am going to go ahead and take it off the heat. If you notice what happens is it is going to start to draw up and thicken that rue because we've got a completely different temperature going into what we had before. So I am just going to kind of swirl this around and as it starts to cool and paste up; I am just doing it a little bit at a time. We'll get some more heat going on to it there. Now we've cooled it down to about the temperature of the dairy product that we threw in there. What I am doing is I've got a low heat here and all I'm going to do is incorporate all this together with the wire whisk. What you are trying to achieve here is all one color and all one mixture, everything completely melted together the way that it needs to be. You notice that I've got a gentle steam coming off the pan as well and that's a good sign. So what we've done essentially is we've made a rue with the left over oil and the flour and as I put this cream and milk mixture in there, it has started to kind of seize up a little bit and turn into kind of a paste and all I did was add some more cream and some more milk so that we would hit a liquid medium. All we are going to have to do is crank this fire up just a tiny bit and get some more heat on it and it's going to thicken through the heat and we'll thin it out just a little more with our milk and cream and we'll show you what the finished product looks like along side the finished Southern Fried Chicken. "