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MMMMM---------------------------GRAVY-------------------------------- 2 tb Reserved flour mixture 2 1/5 oz. chicken bouillon -cubes 1 1/2 c Boiling water Mix flour, salt, pepper and thyme together in paper or plastic bag. Add two chicken pieces at a time. Shake to coat. Save flour that is left. Put bacon into frying pan with floured chicken. Cook on low heat for 30 minutes more until tender. Put cover askew on pan, not on tightly, while cooking. Transfer chicken to platter. Keep warm while making gravy. Serves 4. (GRAVY): Add reserved flour mixture to very crisp bacon in frying pan. Stir until white color disappears. Add a bit of butter or margarine if necessary. Dissolve bouillon cubes in boiling water. Stir into bacon-flour mixture until it boils and thickens. Loosen any bits on bottom of pan. Makes 3 cups crunchy gravy. Typed in MMFormat by firstname.lastname@example.org Source: Companys Company Main Courses Posted to MM-Recipes Digest V4 #9 by email@example.com on Mar 2, 1999
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|Serving Size: 1 Serving (540g)|
|Recipe Makes: 4|
|Calories from Fat: 281 (34%)|
|Amt Per Serving||% DV|
|Total Fat 31.2g||42 %|
|Saturated Fat 10g||50 %|
|Monounsaturated Fat 12.7g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 311.8mg||96 %|
|Sodium 904.9mg||31 %|
|Potassium 1352.7mg||36 %|
|Total Carbohydrate 9g||3 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 8.3g|
|Protein 116.7g||167 %|
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Calories per serving: 816
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