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?