Copycat KFC Gravy
Copycat KFC Gravy
Experience the irresistible allure of homemade KFC gravy with our perfect copycat recipe. This luscious, dark brown gravy captures the essence of KFC’s iconic flavor, making it an ideal companion for dipping crispy chicken or smothering warm, buttery biscuits. Each spoonful delivers rich, savory goodness that elevates any meal to a new level of deliciousness. Discover why this homemade version surpasses all expectations, enhancing the flavor of your favorite dishes with unmatched perfection. Give it a try, and let your taste buds revel in this savory sensation!
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You Will Need
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2 chicken stock cubes / bouillon cubes (or 4 tsp powder)
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2 beef stock cubes / bouillon cubes (or 4 tsp powder)
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4 1/2 cups (1130ml) chicken broth
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140g (10 tbsp) unsalted butter
10 tbsp plain/all-purpose flour -
1 tsp onion powder (optional, or substitute with garlic powder)
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1/2 tsp finely ground black pepper
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Salt, if needed
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Looking to switch things up in the kitchen? How about giving our Copycat KFC Gravy Recipe a shot? It's a straightforward way to bring that signature KFC flavor to your home-cooked meals. No need for store-bought alternatives – this recipe lets you serve a homemade dish that captures the essence of KFC. Imagine the joy of presenting your family and friends with a familiar yet freshly-made taste. Intrigued? Why not try it out and relish the satisfaction of cooking delicious Copycat KFC gravy from scratch!
What Goes Well With Copycat KFC Gravy?
How To Make KFC Copycat Gravy
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Dissolve the chicken and beef stock cubes in the chicken broth. Set aside.
In a large saucepan, melt butter over medium heat.
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Add 5 tablespoons of flour and cook, stirring constantly, until the mixture turns a dark brown color. This may take around 5-7 minutes.
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Once the roux reaches a dark color (don't burn it) add the remaining 5 tablespoons of flour and mix well. Cook for 1 to 2 minutes.
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Gradually add the chicken broth mixture, whisking continuously to prevent lumps from forming.
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Bring the mixture to a simmer and cook for about 5-7 minutes, stirring frequently, until it thickens to your desired consistency.
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Stir in the onion powder and black pepper.
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Taste and add salt if needed.
Serve hot over your favorite dishes.
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Tips To Get the Best Results: KFC Copycat Gravy
Roux Consistency:
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Pay attention to the roux (mixture of flour and butter) color. Achieve a golden-brown color without burning it for the best flavor.
Whisking Technique:
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Whisk continuously when adding the broth to the roux to avoid lumps. A smooth consistency is key to a velvety gravy.
Bouillon Cubes:
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Dissolve the beef and chicken bouillon cubes completely in warm chicken broth before adding them to the roux. This ensures even distribution of flavor.
Adjust Seasoning:
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Taste the gravy before serving and adjust the seasoning accordingly. You can add more pepper or other seasonings to suit your preferences.
Thickening:
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If the gravy is too thin, let it simmer a bit longer to reach the desired thickness. If it's too thick, you can add a bit more broth.
Serve Hot:
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Gravy is best served hot, so try to serve it immediately after preparation for the most enjoyable experience.
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To store This Copycat KFC gravy, follow these steps:
Refrigeration:
Allow the gravy to cool to room temperature before transferring it to an airtight container. Seal the container and refrigerate the gravy within 2 hours of preparation.
Labeling:
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Clearly label the container with the date of preparation to help keep track of its freshness.
Reheating:
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When ready to use, gently reheat the refrigerated gravy on the stovetop over low to medium heat. Stir continuously to maintain a smooth consistency and prevent burning.
Freezing (Optional):
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If you have a large batch or want to store the gravy for an extended period, consider freezing it. Pour the cooled gravy into a freezer-safe container, leaving some space for expansion, and freeze. Gravy can typically be stored in the freezer for 2-3 months.
Thawing:
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When ready to use frozen gravy, transfer it to the refrigerator to thaw overnight. Reheat following the stovetop method mentioned earlier.