Title: Annie Mae Jones' Old-Fashioned Chicken Gravy
Categories: Sauces
Yield: 8 Servings

2 tb Butter
1 tb Flour
3/4 c Chicken stock
1/4 c Light cream
Salt
Pepper

1. Pour the frying fat from the pan, replace it with the butter, melt, then
stir in the flour. When bubbly, stir in the stock and cream, and cook until
sauce thickens. Season with salt and pepper.

2. Serve the sauce separately to spoon over the chicken pieces at the
table.