K F C Gravy (Copycat)

Spice Guru's Note:

My reverse-engineered recipe for KFC's gravy.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

ROUX

• 3 tablespoons vegetable shortening or 3 tablespoons vegetable oil
• 2 tablespoons all-purpose flour

BROTH

• 2 cups low sodium chicken broth
• 1 1/2 teaspoons Kitchen Bouquet
• 1 1/4 teaspoons fine onion powder (not onion salt)
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon ground celery salt (Tradewinds brand)
• 1/4 teaspoon ground paprika
• 1/4 teaspoon ground sage
• 1/4 teaspoon seasoning (Bulk K F C Original Recipe Seasoning Mix (Just Add Flour))
• 1/4 teaspoon seasoning salt (Lawry's)
• 1/8 teaspoon Accent seasoning
• 1/8 teaspoon ground fennel
• 1/8 teaspoon ground thyme
• 1 drop sesame oil

SLURRY

• 2/3 cup cold nonfat milk
• 1 1/2 tablespoons cornstarch

Directions:

1. NOTE: THIS RECIPE REQUIRES 1/4 TEASPOON OF MY Bulk K F C Original Recipe Seasoning Mix (Just Add Flour). BEFORE ADDING THE SESAME OIL TO THE BROTH, DISPENSE 1 SMALL DROP INTO A SPOON FIRST, TO AVOID ACCIDENTAL SPILLAGE OR EXCESS. (STEP ONE): INTO a clean spice mill or coffee grinder, add the following dry seasonings: 1 1/4 teaspoons fine onion powder, 1/4 teaspoon celery salt, 1/4 teaspoon ground paprika, 1/4 teaspoon ground sage, 1/4 teaspoon Bulk K F C Original Recipe Seasoning Mix (Just Add Flour), 1/4 teaspoon Lawry's Seasoned Salt, 1/8 teaspoon Accent seasoning, 1/8 teaspoon ground fennel, 1/8 teaspoon ground thyme); PROCESS mixture until finely powderized; TRANSFER ground mixture into a large bowl, scraping all contents from grinder.
2. WHISK the liquid broth ingredients into ground seasonings in bowl (2 cups low sodium chicken broth, 1 1/2 teaspoons Kitchen Bouquet, 1 1/4 teaspoons Worcestershire sauce, 1 drop sesame oil).
3. MELT 3 tablespoons shortening (CANOLA OR VEGETABLE OIL OKAY) in a medium saucepan over medium-low heat; STIR in 1 1/2 tablespoons all-purpose flour.
4. COOK the ROUX ingredients slowly over low heat until just bubbly yet not browned.
5. POUR the blended broth mixture into the roux in saucepan; WHISK until mixture is thoroughly blended.
6. BRING gravy mixture to a boil over high heat; BOIL one minute whisking constantly; REDUCE heat.
7. WHISK 1 1/2 tablespoons cornstarch into a medium bowl containing 2/3 cup cold nonfat milk for the SLURRY; WHISK mixture all at once into the gravy in saucepan.
8. SIMMER until gravy deepens in color and desired consistency is reached, whisking as needed.
9. REMOVE gravy from heat and allow to cool slightly before serving, stirring a often to avoid a skin from forming on surface.
10. SERVE and enjoy!

Reviews

[GingerlyJ]

good brown gravy, that was good!

[Catnip46]

Made this gravy tonight along with Kfc Crispy Strips. It did taste somewhat like KFC gravy. It was on the spicy side and I have a feeling I'm going to be real thirsty later on. I probably will make this gravy occasionally along with the KFC chicken strips. I would recommend others to try this.