Creamy Chicken Gravy

Cream gravy is fried chickens' constant companion.

Pour off all but about 2 1/2 tablespoons of the fat in which the chicken was fried.

To the fat and brown crumbs in the pan (called frond) add 1 heaping tablespoon flour.

Let brown, stirring constantly.

Slowly add 1 cup whole milk or half and half, stirring constantly until sauce is of desired thickness.

Season with salt and pepper to taste.