Creamy Bourbon Gravy - cook for crowds - cooking, drinking and enjoying

Creamy Bourbon Sauce

This is a simple gravy to go with Southern Fried gravy made with the left over seasoned flour and the chicken juices

You'll never throw away the seasoned flour again

Left over chicken fat & juices from southern fried chicken

1 heaped tbsp reserved flour mixture

50ml Bourbon

50g Butter

200 mls Milk

Lets not throw those wonderful chicken juices away.

Pour out some of the fat and then add the bourbon to the pan and deglaze, scrapping at the crispy bits to loosen

Add the butter and begin to melt

Add a tablespoon of the flour mix and give a good stir, cooking the flour

Gradually add the milk and keep pouring and stirring until the gravy is smooth and thick. If too thick, loosen a tad with more milk

Pass through a seive into a small sauce pan and keep warrm

Heat through when ready to serve