This easy brown gravy recipe is a spot-on copycat of that famous KFC gravy! All you need is 5 simple ingredients and 20 minutes to make it!
Servings: 1 serving
Nutrition Facts : calories 53 kcal, Carbohydrate 2 g, Protein 1 g, Fat 4 g, Saturated Fat 3 g, Cholesterol 11 mg, Sodium 148 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving
- 3 Tablespoons butter (unsalted)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 3 Tablespoons flour
- 2 cups low sodium beef broth
- Add butter to saucepan and melt gradually over low heat.
- Slowly add garlic, onion powder and flour so that it is evenly distributed around the pan. Whisk slowly for 5-10 minutes.
- Every couple minutes, give the pan a shake and swirl so that the gravy covers the entire bottom of the pan.
- Add broth 1/2 cup at a time until gravy becomes a dark, rich brown color.
- Turn to medium heat and allow to simmer until you have your desired thickness. Stir every 20-30 seconds while simmering. Cook for 8 minutes for thinner gravy and up to 12 minutes for thick gravy.
- Stir in a Tablepsoon of butter at the end to add sheen. Remove from heat.
This recipe is a copycat version of KFC®’s gravy.
Yield: 2 cups
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, Saturated Fat 5.6 g, servingSize None, Sodium 303.7 mg, Sugar 1 g, Trans Fat None, unSaturated Fat None
- 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
- 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.
Servings: 4 g
Nutrition Facts : servingSize 4 g
- 3 tablespoons butter or vegetable shortening
- 5 tablespoons all-purpose flour
- 1 piece chicken cube
- 2 cups water
- Heat a saucepan and put-in the butter. Let the butter melt under low heat.
- Add 2 tablespoons of all-purpose flour and cook in low heat while continuously stirring for 7 to 8 minutes or until the color turns medium brown. There is a tendency that the flour might burn when overcooked or if high heat is applied. Be extra cautious.
- Add the remaining flour and continue stirring.
- Gradually add water and chicken cube. Continuous stirring is needed to prevent lumps from forming.
- Put the heat to medium and bring the mixture to a boil. Cook for 5 minutes more while stirring once in a while until the texture thickens.
- Serve hot with fried chicken or mashed potato.
- Share and enjoy!
Nutrition Facts :
- 1/4 cup butter
- 1/4 cup flour
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon black pepper powder
- 1 chicken stock cube
- 1 beef stock cube
- 2 cups boiling water (adjust according to thickness)
- Melt butter in a small saucepan over low heat
- Add the flour and stir immediately to create a paste
- Add garlic powder, onion powder, black pepper, and crumbled stock cubes to the pan with a splash of hot water and stir until desolved and smooth
- Pour half of the remaining water into the pan and continue stirring to avoid lumps
- Continue cooking for a few minutes until thickening then add the remainder of the water to the gravy
- Feel free to adjust the water content if you like a thicker or thinner gravy consistancy
I made this on a dare. My husband, after trying my chicken, dared me to make something close to his favorite mashed potatoes and gravy — which also happens to be from KFC. I took him up on that dare, and this is what I came up with. I have seen many recipes that use beef bouillon or beef gravy as a base, and I wanted something that tasted more like poultry. It’s not an exact replica, but it’s a yummy result.
Nutrition Facts :
- 3 tablespoon(s) flour
- 3 tablespoon(s) butter
- 2 cup(s) chicken stock
- 1/2 teaspoon(s) salt
- 1 teaspoon(s) msg
- 1 teaspoon(s) poultry seasoning
- 1/4 teaspoon(s) pepper
- 1/8 teaspoon(s) garlic powder
- Over low heat, incorporate butter and flour, forming a roux, and continue to stir until flour has reached a deep tan color — about 20 minutes.
- Slowly pour in stock, stirring as you go to bring up all flour bits. Stir over medium heat until lumps are gone and stock begins to thicken.
- Stir in dry spices and MSG. Allow gravy to simmer over medium heat, stirring occasionally, for about 1 1/2 hours. Remove from heat and let stand until reached desired thickness.