This gravy (or a slight variation thereof) is the traditional accompaniment to fried chicken throughout the South. In Maryland, the gravy is served poured over the chicken; elsewhere, it is served on the side, usually over rice.

Yield: 4 servings

2 tablespoons pan drippings
2 tablespoons flour or cornmeal
2 cups light cream or half and half
Poultry seasoning  and black pepper to taste

After frying chicken in a 12-inch cast iron skillet, remove all but two tablespoons of the leftover fat. Heat fat over medium heat, then whisk flour into hot fat and continue whisking until flour turns golden brown. Stir in cream and allow to simmer until it reaches the desired thickness. Season to taste with poultry seasoning and pepper.

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