Ingredients
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
1/4 teaspoon onion powder
1/8 teaspoon white pepper
1/4 teaspoon sea salt, plus more to taste
2 cups chicken broth
1 cup water
1/2 teaspoon beef bouillon granules
Directions
In a saucepan over medium heat, melt the butter.
To create a smooth paste (roux), mix the melted butter with the flour, onion powder, salt, and white pepper. Just when the roux starts to brown, continue cooking over medium heat for another one to two minutes.
As you gradually pour the chicken broth into the pan, whisk the mixture constantly until a homogeneous liquid forms.
Bring the mixture to a simmer after adding the water and bouillon. Keep whisking and heating for another one to two minutes, or until the gravy thickens.
If preferred, add extra salt and pepper to taste.
Serve over hot mashed potatoes after taking off the heat.
Keep it in the refrigerator for up to seven days in an airtight container.
Notes from Donna
KFC gravy is seasoned with the browned pieces from frying chicken. You can begin this recipe in the same pan where you have browned parts from cooking chicken. Just add the butter to the browned bits and proceed as directed. Please be aware that your finished gravy will have such bits and pieces and won’t be completely smooth.
The gravy gains additional flavor with the addition of both beef bouillon and chicken broth.
You can use an additional cup of chicken broth in place of the beef or you can use one cup of beef broth in place of the water and bouillon.
The best method to avoid lumps in the gravy is to whisk the liquid ingredients very slowly into the flour paste.
When making gravy, you can substitute vegetable oil for the butter. To give the flour flavor, you will still want to brown the oil/flour mixture.
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