Summary
FASTEN your apron strings, because we're revisiting sausage gravy and biscuits. It seems I upset the sausage-gravy world in an earlier column with a recipe that called for (shudder!) chicken broth.
There are those that scoff at the notion of broth in any gravy beyond the thickened juices of that annual holiday fowl. I liked the chicken-broth recipe because it didn't do away with dairy altogether, calling for a small amount of half-and-half. The balance of the liquid was taken up by the broth.See the full content of this document
Extract
Recipe Connection: ; It's All Gravy; to Me
Remember, too, chicken broth is ultra-mild in flavor - it can't lend enough chicken taste to change your gravy or overpower sausage....
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