Copycat copycat KFC Gravy

So I know a lot of you are going to wonder just why I am posting a copycat KFC gravy recipe when I very clearly just made country gravy (Or white gravy/sausage gravy) for my husbands birthday the other day and the simple answer is… Well because now I have to gear up for my step daughters birthday and much like her daddy she loves gravy and comfort food and up until about a year ago I always had to go to KFC to get her gravy because that was her favorite…

Until I found then tweaked a recipe for that oh so famous gravy. I know what some of you are thinking and yes I know how easy it is to just go to KFC but I also know how much they want to charge you for a large container of just gravy and I have found that in making it I get get so much gravy (probably 4 or 5 large containers worth) for the same price they charged for 1. Now this gravy is super Delicious and after some trial and error I believe I have it down so its taste almost identical to the Famous one we all know. And, for my friends that don’t do meat I have found that if you use a veggie stock and a mushroom stock it taste almost identical as well. So without further adieu lets get into this more than finger licken copycat.

Copycat KFC Gravy

  • 1 stick or 1/2 cup Butter or alternative
  • 1 Medium to large yellow or white onion
  • 7-10 Tablespoons all purpose flour*
  • 5 Teaspoons Chicken bouillon or 2 cubes*
  • 5 Teaspoons Beef bouillon or 2 cubes*
  • 5 cups water
  • salt and pepper to taste
  • * If making vegan and/or gluten free sub gluten free flour and sub chicken and beef bouillon and water out for equal parts veggie stock and mushroom broth and follow instructions below as normal.

Now making the gravy.

  • Dice onion into small pieces and put in a medium to large pot.
  • Fry onions on medium heat until translucent with half of the butter so about 4 Tablespoons or 1/4 a cup. This will take 5-7 minutes on average
  • Once onions are translucent add in the other half the butter and stir until melter
  • Once Melted whisk in slowly one Tablespoon at a time your flour until a thick paste forms with the onions
  • Turn heat to medium low and cook Roux until a golden brown color and it starts to smell toasted so about 20 minutes
  • Slowly add in your 5 cups water* and stir
  • While still stirring throw in your beef and Chicken bouillon* and whisk until no lumps remain.
  • Add pepper to taste and bring gravy to a boil
  • Let gravy boil to thicken and remove from heat and serve immediately.

Now This gravy is slightly time consuming but it is so so worth it and truly taste great. I have made this recipe so many times over the past year and this is the final recipe after all my tweaks. I hope you guys enjoy it a lot! As always Love Bennita’s house.

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