Kfc Gravy Recipes

Steps:

• Melt 1/2 of the butter in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Heat remaining butter in skillet over medium heat; whisk in flour to form a thick paste. Continue cooking, whisking constantly, until flour has turned golden brown and begins to smell toasted, about 20 minutes.
• Whisk water, beef bouillon, and chicken bouillon into skillet until no lumps remain. Add pepper and bring mixture to a boil. Cook and stir until thickened to gravy consistency, 8 to 10 minutes.

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!

Steps:

• Method.
• Prepare roux with the melted shortening and 1 1/2 tablespoon of breading flour. Cook this over low heat until the roux browns in color to resemble a nice milk chocolate color. Once the mixture turns brown remove it from the heat and add the remaining flour and slowly add the liquids and other ingredients to incorporate it so no lumps are formed. Bring this mixture to a boil. Boil this mixture for 2 minutes after that reduce the heat and allow the mixture to thicken. Its ready to be served.

Steps:

• First we are going to make a roux with the melted shortening (butter) and 1 1/2 tablespoon of *breading flour.
• Cook this over low heat for 10 to 15 minutes or until the roux browns in color to resemble a nice milk chocolate color.
• Once the mixture turns brown remove it from the heat and add the remaining flour stirring to make a paste. Slowly add the liquid (s) whisking together the paste and liquid.
• Bring the mixture to a boil and boil for 2 minutes reduce the heat and allow the mixture to thicken which should take about 3 to 5 minutes. Stirring constantly. Mixture will burn if left unattended.
• *That is just the flour that you use to bread the chicken with.

Steps:

• NOTE: You can make the dry roux yourself using recipe #417113. (This will take over an hour. So, I recommend you do it in advance.).
• To make the mix, combine the seven ingredients listed and store in an airtight container until ready to use. (I like to store mine in large spice bottles.).
• To make gravy, melt shortening over medium-high heat in a saucepan.
• Get hot water ready. You will need it quickly after you add in the gravy mix.
• Whisk in gravy mix. Don't worry if it looks lumpy right now.
• Pour in water. The pot and the shortening should have gotten so hot that the water will probably sizzle, and everything will mix in nicely.
• Turn down heat and whisk until gravy boils.
• Boil one minute and reduce to a simmer.
• Simmer for about fifteen minutes, stirring occasionally to prevent a skin from forming.
• Serve.

Steps:

• In a blender combine the cold water and cornstarch.
• Blend until very smooth.
• In a large saucepan over medium high heat combine the remaining ingredients and the cornstarch mixture.
• Whisk until thick, clear and hot.
• Serve.