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Oh, don't ever get Guinea hens, loud, annoying birds. Tasted great, though... Be well,Larry
Needed edit- at end, cooking pan should have some very nice browned bits (not black & scorched) clinging to the bottom. This is called fond. Drain most of the fat. Leave a little. Add some flour. Stir into a paste and cook a little until color changes. This is called a roux. Then add some liquid to the pan- water, stock, milk, etc- and simmer. The fat encapsulates the individual granuales of flour, allowing them to gelatinize separately after liquid is added without clumping if stirred while cooking. Done properly, the fond will cook loose from the bottom of the pan (deglaze) to make perfect gravy for your chicken & biscuits. And your pan will get cleaned in the process. Very cool.