2 tbsp fat
1/2 tsp salt
Dash pepper
2 tbsp flour
1 cup water
Drain fat from skillet in which chicken has been cooked, leaving about 2 tbsp in skillet. Heat, add flour, stir well until flour is very dark brown. Add water, salt and pepper. Stir until smooth; simmer 2-3 minutes.
Note: This can be made with drippings from roast beef, porkchops or any number of meats.
Recipe by E. Jean Sharpe