I love KFC Gravy and I really wanted to know the recipe. It had taste exactly the same, so I researched it and tweaked the recipe to come up with my own KFC style gravy. My friends and family love it and always request more!
It’s a very basic white roux based gravy using oil and flour to make the roux. You can change the gravy into any flavor by adding different ingredients, but to make this copycat KFC gravy you must use beef & chicken stock. If you don’t have bouillon cubes you can use canned or boxed broths equivalent to 2 1/2 cups, or if you can use homemade beef & chicken broths if you have some on hand.
When making the roux keep the heat on medium low and stir constantly to keep the flour from burning. There’s no remedy for burnt or scorched roux, trust me!
Here’s my recipe I hope you love it too!
Ingredients:
3 tbsp. olive oil or vegetable oil
5 tbsp. all-purpose flour
1 pc. chicken stock cube
1 pc. beef stock cube
2 1/2 cups of hot water
Directions:
Dilute the beef and chicken stock cubes in 2 1/2 cups of hot water
Heat a saucepan and put-in the olive oil under low heat.
Add 2 tablespoons of all-purpose flour and cook in low heat while continuously stirring for 5 to 7 minutes or until the color turns medium brown. There is a tendency that the flour might burn when overcooked or if high heat is applied so take note of that.
Add the remaining flour and continue stirring.
Gradually add the chicken and beef stock cube (the result of procedure 1) while stirring. Continuous stirring is needed to prevent lumps from forming.
Put the heat to medium and bring the mixture to a boil. Cook for 5 minutes more while stirring once in a while until the texture thickens.
Serve hot w/ fried chicken or mashed potato.
Enjoy!!!
- 3 tbsp. olive or vegetable oil
- 5 tbsp. All Purpose Flour
- 1 cube chicken stock (bouillon)
- 1 cube beef stock (bouillon)
- 2 1/2 cups hot water
- Dilute the beef and chicken stock cubes in 2 1/2 cups of hot water
- Heat a saucepan and put-in the olive oil under low heat.
- Add 2 tablespoons of all-purpose flour and cook in low heat while continuously stirring for 5 to 7 minutes or until the color turns medium brown. There is a tendency that the flour might burn when overcooked or if high heat is applied so take note of that.
- Add the remaining flour and continue stirring.
- Gradually add the chicken and beef stock cube (the result of procedure 1) while stirring. Continuous stirring is needed to prevent lumps from forming.
- Put the heat to medium and bring the mixture to a boil. Cook for 5 minutes more while stirring once in a while until the texture thickens.
- Serve hot w/ fried chicken or mashed potato.
- Enjoy!!!
You can add ground black pepper to taste if you like.
