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® COPYCAT GRAVY
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
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
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
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
KFC GRAVY RECIPE
Steps:
- First we are going to make a roux with the melted shortening and 1 1/2 tablespoon of breading flour.
- Cook this mixture 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.
- Slowly add the liquid(s) to incorporate it so there are no lumps.
- Bring mixture to a boil and boil for 2 minutes.
- Reduce heat. Allow mixture to thicken which should take about 3 to 5 minutes.
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