KFC GRAVY (COPYCAT)
Make and share this KFC Gravy (Copycat) recipe from Food.com.
Provided by The Spice Guru
Categories Sauces
Time 20m
Yield 6-12 serving(s)
Number Of Ingredients 17
Steps:
- NOTE: THIS RECIPE REQUIRES 3/8 TEASPOON OF MY Recipe #453973. BEFORE ADDING THE SESAME OIL TO THE BROTH, DISPENSE 1 SMALL DROP INTO A SPOON FIRST, TO AVOID EXCESS SPILLAGE.
- WHISK together the LIQUID INGREDIENTS in a large bowl.
- MIX together the DRY INGREDIENTS in a another bowl.
- QUICKLY whisk the DRY INGREDIENTS into the LIQUID INGREDIENTS, until thoroughly dissolved.
- MELT 3 tablespoons vegetable shortening in a medium saucepan over low heat; STIR in 2 tablespoons all-purpose flour; COOK the ROUX ingredients slowly over medium-low heat until just bubbly (do not brown roux!).
- POUR the blended broth mixture into the roux in saucepan; WHISK until mixture is thoroughly blended.
- BRING gravy mixture to a boil while whisking constantly; BOIL one minute; REDUCE heat.
- SIMMER until gravy deepens in color and desired consistency is reached, whisking as needed.
- REMOVE gravy from heat and allow to cool slightly before serving, stirring a often to avoid a skin from forming on surface.
- SERVE and enjoy!
Nutrition Facts : Calories 92.4, Fat 7.2, SaturatedFat 2, Cholesterol 0.6, Sodium 182.9, Carbohydrate 5.8, Fiber 0.2, Sugar 1.6, Protein 1.4
KFC GRAVY (COPYCAT)
Here is a recipe that I came up with for KFC gravy. Its so quick and easy.
Provided by Sandra Gilbert
Categories Gravies
Time 5m
Number Of Ingredients 2
Steps:
- 1. In a bowl, combine the chicken and beef gravy.
- 2. Mix well.
- 3. Heat and serve.
COPYCAT KFC GRAVY
I got this recipe off an internet copycat recipe site a few years ago. Now, I can't say whether this actually tastes like KFC gravy - I haven't eaten there in so long I don't remember what their gravy tastes like - but it is good! And easy, too!
Provided by Martha Price
Categories Gravies
Time 5m
Number Of Ingredients 4
Steps:
- 1. In a medium saucepan bring beef stock to a boil. Add heavy cream to stock and return to a slow boil.
- 2. Mix together the water and cornstarch; add slowly to boiling liquid, stirring constantly, til desired thickness is reached. Remove from heat and serve.
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- In a measuring jug add 500ml of boiling water. Then stir in both of the stock cubes or your bouillon. Once the stock is all incorporated, set the jug aside.
- In a small non-stick pan place the butter over a medium heat. Allow the butter to melt, and then a spoonful at a time add the white flour. Whisk the flour and butter together vigorously over the heat until you have a really smooth paste. Fry this past for around a minute.
- Once the past begins to look like it is thickening, add about a quarter of your stock to the pan and keep stirring or whisking. It will first appear watery then all of a sudden it will thicken significantly as the liquid rises in temperature. As soon as this happens add some more stock and repeat the process until all of the stock has been used up.
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