I took three chicken legs, sprinkled them liberally with salt and lemon pepper, then baked them in a cast iorn skillet at 350 for 45 minutes.
Afterward, I removed the chicken and put the skillet with drippings on a medium fire on top of the stove. I threw in some chopped onion and sauteed until they turned clear.
Then, I added a couple of tablespoons of flour, stirring quickly and briskly until it turned golden brown.
Swish!!!!! A cup of cold water. More rapid stirring. Reduce the heat. Add a bit more water. Let simmmer until thick.
Outstanding chicken gravy over rice, with baked chicken, buttered corn, sweet pickles and a Mason jar full of sweetened iced tea.
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