Read by Michael Flamel

Nick’s Fried Chicken Gravy

Now, there are some folks who think that once the chicken is done, the cast-iron skillet is ready to be cleaned. Not my southern chef of a father. Oh no, the story doesn’t end with the crispy perfection of the chicken. It merely takes an intermission before the grand finale – Nick’s Fried Chicken Gravy.

Ingredients:

• Drippings from fried chicken
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• Salt and pepper to taste

Instructions:

• Keep the cast-iron skillet with the flavorful drippings from the fried chicken on medium heat.
• Sprinkle the flour over the drippings, stirring constantly to create a roux. Cook until it turns a golden brown color.
• Slowly whisk in the chicken broth, ensuring there are no lumps. Continue whisking until the gravy thickens to your desired consistency.
• Season with salt and pepper to taste, adding a pinch of the herb and spice blend for an extra kick.
• Let the gravy simmer for a few minutes, absorbing all the goodness from the skillet.
• Pour the gravy over the crispy fried chicken and watch as your dining companions marvel at the heavenly combination.

My dad’s secret was using the same spice mix that he had used to bread the chicken, complete with flour and cornmeal. It’s like the encore after a brilliant performance – unexpected but eagerly anticipated.

The aroma of the fried chicken gravy mingling with the remnants of the herb-infused chicken in the skillet was nothing short of divine. It was as if the cast-iron skillet itself was applauding, proud to be part of such a gastronomic spectacle.

Now, as the dinner table groaned under the weight of Southern delights, the mashed potatoes took center stage – the other big secret of my dad’s culinary kingdom.

Nick’s Chunky Mashed Potatoes

Ingredients:

• 4 large russet potatoes, cubed with the skins
• 1/2 cup unsalted butter
• 1/2 cup buttermilk
• Salt and pepper to taste

Instructions:

• Boil the potatoes until fork-tender. Drain and return them to the pot.
• Mash the potatoes, leaving them slightly chunky for that rustic charm.
• In a small saucepan, heat the butter and buttermilk until the butter melts.
• Pour the butter and buttermilk mixture over the mashed potatoes, stirring until well combined.
• Season with salt and pepper to taste, adding a sprinkle of the herb and spice blend for a hint of Southern magic.

The mashed potatoes, with their chunky texture and velvety butteriness, were the perfect partner for the crispy fried chicken and its savory gravy. It was a symphony of flavors and textures, a culinary masterpiece that left us all licking our fingers and yearning for more.

And so, the legend of Nick’s Southern Fried Chicken, Gravy, and Chunky Mashed Potatoes lived on – a tale of love, herbs, spices, and a whole lotta soul, echoing through the kitchens of Sacramento and beyond.