2 cups Country gravy* (see below)
6 cornbread muffins
3 cups shredded cooked chicken
Snipped chives, optional
Prepare country gravy using recipe below; or follow directions on a packaged gravy mix. Set aside.
Slice cornbread and place on plate; top with shredded chicken; cover with 1/3 cup Country gravy. Garnish with optional snipped chives.
3 tablespoons butter
3 tablespoons flour
2 cups whole milk
1/4 teaspoon salt, more or less to taste
1/8 teaspoon pepper to taste
1/2 teaspoon Old Bay seasoning
1/8 teaspoon garlic powder
Melt butter in saucepan; stirring constantly, add flour and cook medium heat until bubbly. Gradually whisk in milk, salt, pepper, seasoning, and garlic. Stirring constantly bring gravy to a boil, reduce heat and cook 1 minute.
NOTES: Making gravy was a mainstay of early Pioneer diets, and was often made using the “drippings” or the leftover fat from fried meats. Serve with fresh garden vegetables and seasonal fruit for a satisfying easy supper. Serves 6