{"id":70953,"date":"2025-02-06T06:33:11","date_gmt":"2025-02-06T06:33:11","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/kfc-gravy-the-country-cook\/"},"modified":"2025-02-06T06:33:11","modified_gmt":"2025-02-06T06:33:11","slug":"kfc-gravy-the-country-cook","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=70953","title":{"rendered":"KFC Gravy – The Country Cook"},"content":{"rendered":"
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Recreate the rich, savory taste of KFC Gravy at home with this easy recipe \u2013 perfect for topping mashed potatoes, chicken, and more!<\/em><\/p>\n
CREAMY GRAVY IN UNDER 30 MINUTES<\/h2>\n
Who doesn\u2019t love that golden brown KFC Gravy?! I know I do and that\u2019s when I decided it was time to recreate this classic recipe at home. Years ago, I had a friend, Billie, whose first job was at KFC and her main job was to make the gravy. Back then, the gravy was made by hand and wasn\u2019t just a gravy mix like it is now. When they made it by hand, they\u2019d take leftover chicken scraps from the bottom of the chicken fryer and mix it with a little bit of the frying oil. They\u2019d take that mixture and and make the rest of the gravy from scratch. I know, I know, it\u2019s definitely not healthy at all- but anything this good usually isn\u2019t, right?! Anyway, I used that tid bit of info to create this recipe that really reminds me of the original KFC Gravy. Since I can\u2019t make the gravy the exact same way obviously, I improvised a bit and it has turned into this lovely (pretty dang close!) recipe I\u2019m sharing here.<\/p>\n<\/figure>\n
FREQUENTLY ASKED QUESTIONS:\u00a0<\/h2>\n
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Why did you use onions? <\/strong> <\/p>\n
I know, I know. Before you come at me, I know the KFC original version doesn\u2019t have chunks of diced onions in it. But, it does have a very distinct onion flavor, so that\u2019s why I added them. I really think the fresh onion makes this a spot on recipe. If you don\u2019t want to see the little onion chunks, you can use a teaspoon of onion powder or put the gravy into a blender (or use an immersion blender) and blend the onions to smooth the texture out a bit. <\/p>\n<\/p><\/div>\n
Do I have <\/em>to use the better than bouillon?<\/strong> <\/p>\n
So, with this recipe, I\u2019m going to say you NEED both the chicken and beef better than bouillon. If you made this gravy without it, it would not taste the same. I tested this recipe quite a bit and you really NEED the combination for the right flavor. I do not have substitutions \u2013 I am sorry. It just did not taste the same with all the other options I tried.<\/p>\n<\/p><\/div>\n
This is chicken gravy, why are you using beef flavored ingredients?<\/strong> <\/p>\n
I know I will hear this a million times so might as well address the elephant in the room (and someone will still ask because they don\u2019t read any of this LOL) Yes, I know this isn\u2019t the way KFC used to make it but unless you have a pressure cooker chicken fryer like they have at KFC and can gather some of those chicken bits at the bottom, then there is no way to recreate it like the old days. I mention that in the above intro paragraph. But I\u2019m not just copying and pasting some other recipe on the internet here. I actually test these recipes out and experiment. All I can do is tell you that I tried this with so many different ingredients, you have no idea! I even tried those copycat recipes you see out there. No one thought those came close. Adding the beef broth and beef bouillon made the difference. I tested this with several people and this version is the one that came out on top. Is it 100 percent like the one we all remember from 30-40 years ago? Nope. But it is pretty darn close!<\/p>\n<\/p><\/div>\n
Where do I buy Better Than Bouillon?<\/strong> <\/p>\n
You can purchase it just about anywhere these days. It will be where the other bouillon cubes and chicken broth and stock are in your local grocery store. I try to keep some extra on hand because if I forgot to buy chicken broth at the store, I can just mix some of this up with a little water and boom \u2013 instant chicken broth \u2013 ha! You can check out the ingredient photo lower down in the post to see what the jars look like. <\/p>\n<\/p><\/div>\n
How to store leftover gravy? <\/strong> <\/p>\n
Keep in the fridge for up to 5 days, freeze for up to 3 months.<\/p>\n<\/p><\/div>\n
What\u2019s the best way to reheat KFC Gravy?<\/strong> <\/p>\n
To reheat, you may need to add a splash more beef or chicken broth to loosen it up.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/figure>\n
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)<\/h3>\n
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unsalted butter<\/strong> \u2013 because we have salt from the other ingredients in the recipe, I think using unsalted butter is the way to go but if all you have is salted, then use that. There is actually very little salt in salted butter so it shouldn\u2019t move the needle that much really.<\/li>\n
small sweet onion<\/strong>\u2013 finely chopped. YES, I am fully aware that the original KFC Gravy doesn\u2019t have small, diced up pieces of onion. But while testing this recipe, I found to get that flavor, we really needed it. See my Frequently Asked Question Section above for other options.<\/li>\n
all-purpose flour<\/strong><\/li>\n
unsalted beef broth<\/strong>\u2013 I know it seems so weird to add beef flavored anything to a chicken gravy but I need you to trust me on this. I literally tried this recipe a million different ways. This is the flavor that worked best with everyone I tested it on. Also, since we have salt added from other ingredients, there\u2019s no need to used salted beef broth or it could get too salty too quick. If you really prefer it saltier, you can add some to taste at the end.<\/li>\n
beef Better Than Bouillon<\/strong> \u2013 yep, we\u2019re using both. Y\u2019all, I have not found a substitute for this. I tried this recipe so many different ways and you just do not get the same flavor without these two very specific ingredients used together. <\/li>\n
chicken Better Than Bouillon<\/strong> \u2013 I go into more detail above about why I used these particular ingredients. <\/li>\n
black pepper<\/strong> \u2013 some people are super sensitive to pepper so this is one of those ingredients that you should measure with your heart. I like a good bit of pepper but just add a little at a time and taste as you go until you get it how you like it. <\/li>\n<\/ul>\n<\/figure>\n
HOW TO MAKE KFC GRAVY<\/h2>\n
In a large skillet over medium-low heat, melt the butter. Add the onions and cook until translucent, stirring occasionally, about 5 minutes. Stir in the flour and cook an additional 5 minutes, stirring occasionally.<\/p>\n<\/figure>\n
Slowly stream in the beef broth while whisking constantly to avoid lumps. Add the beef better than bouillon, chicken better than bouillon, and pepper. Bring to a simmer and simmer for 8 minutes until thickened, stirring occasionally.<\/p>\n<\/figure>\n
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