Recipe by Ransomed by Fire
This recipe is an adaptation of Kfc Gravy --From the Website 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.
- 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)
TO MAKE GRAVY
- 2 teaspoons shortening
- 3 tablespoons gravy mix
- 1 teaspoon gravy mix
- 15 ounces hot water
Directions See How It's Made
- 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.