CHICKEN BISCUITS AND GRAVY RECIPE RECIPES

Name: Biscuits and Gravy
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 10 servings
Cuisine: american
Ingredients: 12 ounces hot bulk sausage; 12 ounces mild bulk sausage; 4 tablespoons flour; 1/2 gallon milk; Salt; Pepper; Biscuits, store bought or homemade

BISCUITS AND GRAVY RECIPE | BOBBY FLAY | FOOD NETWORK

Biscuits and Gravy Recipe | Bobby Flay | Food Network image

Provided by Bobby Flay

Categories main-dish

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 10 servings

Number Of Ingredients 7

Ingredients

12 ounces hot bulk sausage
12 ounces mild bulk sausage
4 tablespoons flour
1/2 gallon milk
Salt
Pepper
Biscuits, store bought or homemade

Steps:

In a large pot, add sausage and cook until browned and cooked through. Drain grease and add flour to sausage. Cook over medium-high heat until the sausage is well-coated with the flour. Add milk and stir until desired thickness and add salt and pepper, to taste. Serve with biscuits.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

GWEN'S FRIED CHICKEN WITH MILK GRAVY RECIPE | TRISHA ...

Gwen's Fried Chicken with Milk Gravy Recipe | Trisha ... image

Provided by Trisha Yearwood

Categories main-dish

Total Time 4 hours 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

8 serving pieces chicken, light or dark meat
Salt
2 cups peanut oil, more if needed
Black pepper
2 cups all-purpose flour
4 tablespoons oil from fried chicken
4 tablespoons all-purpose flour
2 cups milk
Salt and freshly ground black pepper

Steps:

For the chicken: Put the chicken pieces in a large bowl and cover them with water. Sprinkle 2 tablespoons salt in the water, cover the bowl, and refrigerate for 4 hours or overnight. When you soak the chicken overnight in salt brine, the salt infuses into the meat and makes it so tasty!
Pour oil into an electric frying pan or deep, heavy skillet to a 1-inch depth and heat the oil to 375 degrees F. Check the temperature by sprinkling flour over the oil. If the flour sizzles, the oil is hot enough.
Drain the water from the chicken, sprinkle each piece with some salt and pepper, and coat the pieces with flour, shaking off any excess. Carefully place the chicken in the hot oil. Place the cover on the pan, leaving a small opening for steam to escape. Cook for 15 minutes.
Remove the cover and, using tongs, turn each piece of chicken. Replace the cover and cook for 15 minutes more, or until done. Use a sharp, thin-bladed knife to check for doneness by slicing a drumstick to the bone. Neither the meat nor the juices should be pink. Drain the chicken on paper towels and keep warm.
For the gravy: Spoon about 4 tablespoons of oil that the chicken was fried in plus the brown bits into a medium skillet. Over medium heat, sprinkle in the flour and cook while whisking, until the flour is browned, about 1 minute.
Slowly stir in the milk and cook until the gravy thickens, 5 to 10 minutes. Season with salt and pepper and serve with the chicken.

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