Prep 5 mins
Cook 22 mins
The gravy used to be made fresh with the cracklings. Now it comes in a pouch and all you have to do is add water. Thank God for modified starch products.
- 1 1⁄2 tablespoons butter shortening, melted
- 3 tablespoons of original breading flour
- 2 tablespoons all-purpose flour
- 1 (10 3/4 ounce) cancampbell condensed chicken stock
- 1 (10 3/4 ounce) can water (use chicken stock can)
- 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.
Love it:) Tried it a looong time ago and ever since have used it as a base for other gravy and sauces thanks!
WOW! This recipe is so great! My son loves it very much he can't stop talking about it. We are located in dubai and KFC's here do not serve gravy. so I am so relieved to finally found a copycat of their gravy. I didnt use a canned stock, nor a chicken cube, instead I use what's available in my cupboard which is the beef cube and it taste just as great.
Tried this recipe twice. Both times it was absolutely terrible. Tasted like chicken stock with flour.