Description
KFC-Style Gravy
Enjoy a creamy and flavorful gravy that tastes just like your favorite KFC classic.
Ingredients:
3 tbsp unsalted butter
3 tbsp flour
1 1/2 cups chicken stock
1/2 cup water
1 tsp bouillon powder
Dash of white pepper
Steps:
Heat butter in a pot over medium heat.
Add flour and whisk until golden.
Gradually mix in chicken stock, water, and bouillon powder.
Season with white pepper and simmer for 5 minutes.
Serve warm and enjoy!
Perfect for chicken tenders or mashed potatoes!
#ComfortGravy
Step-by-Step Guide
Follow these detailed instructions to create the perfect KFC-style gravy at home.
- In a medium saucepan, melt the 3 tablespoons of unsalted butter over medium heat.
- Once the butter is fully melted and bubbling slightly, add the 3 tablespoons of all-purpose flour. Whisk continuously for 2-3 minutes until the mixture (a roux) turns a light golden brown. This step is crucial for flavor and to cook out the raw flour taste.
- Slowly begin to pour in the 1 1/2 cups of chicken stock while whisking constantly to prevent any lumps from forming.
- Add the 1/2 cup of water and 1 teaspoon of chicken bouillon powder, continuing to whisk until fully incorporated.
- Bring the mixture to a gentle simmer. Add a dash of white pepper.
- Reduce the heat to low and let the gravy simmer for 5-7 minutes, stirring occasionally, until it has thickened to a rich, creamy consistency that coats the back of a spoon.
- Taste and adjust seasoning if necessary, then remove from heat.
Serving Suggestions
This versatile gravy is the ultimate comfort food enhancer. Pour it generously over homemade mashed potatoes, crispy chicken tenders, or flaky biscuits. It also makes an excellent topping for poutine, meatloaf, or a simple bowl of steamed rice and roasted vegetables.
How-to Summary
To make KFC-style gravy, create a golden roux with butter and flour. Gradually whisk in chicken stock, water, and bouillon powder. Season with white pepper and simmer until thickened to a creamy consistency.
Frequently Asked Questions
Can I use chicken broth instead of stock and bouillon?
Yes, you can use 2 cups of low-sodium chicken broth and omit the bouillon powder and water. Adjust seasoning at the end.
My gravy is too thin. How can I thicken it?
Let it simmer for a few more minutes to reduce. Alternatively, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and whisk it into the simmering gravy.
Can I make this gravy ahead of time?
Absolutely. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or stock if it has thickened too much.
What can I substitute for white pepper?
Black pepper is a fine substitute, though it will leave visible specks. Use half the amount initially, as black pepper can be more potent.
Is the roux step really necessary?
Yes. Cooking the flour in fat (making a roux) is essential for developing the gravy’s signature nutty flavor and smooth texture, preventing a pasty taste.
Common Mistakes to Avoid
- Burning the Roux: Keep the heat at medium and whisk constantly. If the roux burns, it will taste bitter—start over.
- Adding Liquid Too Quickly: Pour the stock in slowly while whisking vigorously to prevent a lumpy gravy.
- Underseasoning: Taste at the end. Depending on your stock, you may need an extra pinch of salt or bouillon.
- Over-thickening: Remember the gravy will continue to thicken slightly as it cools. Aim for a slightly looser consistency off the heat.
Conclusion
With this simple recipe, you can now recreate the iconic, creamy taste of KFC gravy in your own kitchen. Mastering the roux is the key to its rich flavor and perfect texture. This gravy is sure to become a staple for family dinners, elevating simple meals into memorable comfort food experiences. Enjoy the delicious results of your homemade creation!
