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May 18, 2010 03:09 PM

fried gravy

Hello all. I had guests for a dinner of roast chicken, mashed potatoes, and gravy... simple fair.
One guest complimented the gravy and asked if I used corn starch. Does anyone use corn starch to make gravy? weird...but what do I know. We talked at some length about gravy making and he told me his mother "fried" the flour in the left over chicken grease.

Has anyone ever fried your gravy? what advantage does it hold?

Me I just let the roast chicken drippings cool down some, blend in some flour with a whisk, get the mixture a little hot and slowly blend in milk. Maybe that is fried? What am I missing here?

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  1. 2nd the "fried" gravy. Always had it made that way growing up - what I understand now is that it is to "toast" the flour so that there's not that raw flour taste or maybe to incorporate it and keep it from clumping.

    1. If you use cornstarch you don't have to cook the raw flour taste out of the gravy before you can eat it. It's a shortcut. (My mother taught me to use cornstarch to make gravy, custard etc.)

      1. *We talked at some length about gravy making and he told me his mother "fried" the flour in the left over chicken grease*

        It's called...Making a Roux........

        3 Replies
        1. re: Uncle Bob

          Seconded. I wasn't aware there was any other gravy making technique..

          1. re: raleighboy

            Third. That's exactly what it is.

            You can cook it for an extended period of time until it starts to darken and it picks up more flavour.


            1. re: Davwud

              Yep, that's how I make gravy, too.

        2. As Uncle Bob pointed out, what you refer to as "fried" describes the making of a roux. The flour is browned in the drippings to cook it to remove the raw flour taste, and to brown it to add color to the gravy. Cooking the flour in the pan drippings before adding broth or milk make for a more richly flavored, more complex sauce.

          Cornstarch, by the way, makes an adequate thickener, but it results in a more gelatinous, clear sauce. If it is cooked for too long the starch will break down and lose its thickening power.

          4 Replies
          1. re: janniecooks

            It should be noted that the various shades of roux also have varying thickening power and flavor. I usually go to blond, sometimes nearly brown if I want a nuttiness to the gravy.

            1. re: JungMann

              I've not made dark roux, but I seem to recall that the darker the roux, the less thickening power. Is that right?

                1. re: janniecooks

                  A dark roux is for flavoring mainly, as in gumbo. Does little thickening.

            2. My mother always browned the flour in a dry pan for flavor. prior to adding anything