Grandma's Comments: It is not mandatory that you make Cream Gravy every time you fry chicken, but it really completes a meal. Once you've fried the chicken, you've done half the work, so it's not that much more trouble to go ahead and make it.

2 Tbl. Pan drippings from chicken frying

2 Tbl. Left-over flour mixture from chicken flouring

1-1/2 Cup Milk OR 1 Cup Milk and 1/2 Cup Beef broth

Salt and freshly ground pepper, to taste

• After frying the chicken, drain the grease from the skillet, leaving in the crusted and browned bits, and reserving 2 tablespoons of the drippings.
• Return the drippings to the skillet, and turn heat to medium. Sprinkle the 2 tablespoons of the left-over flour mixture that you used to flour the chicken into the drippings, and stir vigorously for about 2 to 3 minutes to "cook" the flour. Then, stirring constantly, slowly add the milk (OR milk and beef broth), and bring to a boil.
• Cook, stirring constantly, for 2 to 3 minutes until gravy thickens. (If it gets too thick, thin it with a little milk.) Taste and correct seasonings, if necessary. Serve hot.