As Close To Kfc As I Can Get It Chicken Gravy Food

KFC® COPYCAT GRAVY

KFC® Copycat Gravy image

This recipe is a copycat version of KFC®'s gravy.

Provided by DecompileCodex

Categories Side Dish Sauces and Condiments Recipes Gravy Recipes

Time 38m

Yield 4

Number Of Ingredients 7

Ingredients

3 tablespoons butter, divided
1 small onion, finely chopped
5 tablespoons unbleached all-purpose flour
2 ½ cups water
2 teaspoons beef bouillon
2 teaspoons chicken bouillon
fresh ground black pepper to taste

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.

Nutrition Facts : Calories 122.3 calories, Carbohydrate 9.5 g, Cholesterol 23 mg, Fat 8.9 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 5.6 g, Sodium 303.7 mg, Sugar 1 g

KFC GRAVY FROM A MIX

Kfc Gravy from a Mix image

This recipe is an adaptation of recipe #372975 for impatient and/or lazy cooks. I have altered the ingredients slightly so that a mix can be made in advance to make prep time a breeze. Since this recipe includes directions and ingredients for a bulk quantity of mix as well as individual meal prep, the nutrition information and prep time may not be accurate. Prep time for the mix can take up to two hours if you make the roux yourself, but it is mostly done in the oven. Prep time for actual gravy once the mix is made is about twenty minutes. Number of servings listed is for one 15 oz. portion of gravy. Recipe can easily be halved, doubled, tripled, etc.

Provided by Ransomed by Fire

Categories < 30 Mins

Time 22m

Yield 1 mix, 4 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 tablespoons dry roux (See note)
3 1/2 tablespoons flour
3 1/4 teaspoons chicken bouillon
1 1/4 teaspoons beef bouillon
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon msg (optional)
2 teaspoons shortening
3 tablespoons gravy mix
1 teaspoon gravy mix
15 ounces hot water

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.

Nutrition Facts : Calories 64.5, Fat 3, SaturatedFat 0.8, Sodium 399.7, Carbohydrate 8.2, Fiber 0.4, Sugar 0.8, Protein 1.3

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