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1 1/4 cups chicken frying fat
2 small onions, halved and slivered
2 cloves garlic, peeled and finely minced
2 tablespoons all-purpose flour
2 cups defatted chicken broth (canned broth or bouillon cubes is acceptable
here)
Pinch of freshly ground black pepper
Place the chicken fat in a non-stick skillet over medium heat. Add the onion and garlic and cook for 3-4 minutes until lightly browned.
Add the flour and cook for 2 minutes, stirring until flour becomes golden brown. Add the broth and cook for 3 minutes at a gently simmer. Serve hot with fried chicken. Makes 1 1/2 cups.
2 small onions, halved and slivered
2 cloves garlic, peeled and finely minced
2 tablespoons all-purpose flour
2 cups defatted chicken broth (canned broth or bouillon cubes is acceptable
here)
Pinch of freshly ground black pepper
Place the chicken fat in a non-stick skillet over medium heat. Add the onion and garlic and cook for 3-4 minutes until lightly browned.
Add the flour and cook for 2 minutes, stirring until flour becomes golden brown. Add the broth and cook for 3 minutes at a gently simmer. Serve hot with fried chicken. Makes 1 1/2 cups.