Description
This KFC-inspired gravy recipe delivers a rich, flavorful, and perfectly thickened sauce that tastes even better than the original. Made with a combination of chicken and beef stock cubes, butter, and a simple roux, this homemade gravy is ideal to serve over meats, vegetables, and classic sides like mashed potatoes.
Ingredients
Scale
Stock Base
- 1 chicken stock cube / bouillon cube (or 2 tsp chicken stock powder)
- 1 beef stock cube / bouillon cube (or 2 tsp beef stock powder)
- 2 1/4 cups (565ml) boiling water
Roux and Seasoning
- 60g (4 tbsp) unsalted butter
- 4 tbsp plain / all purpose flour
- 1/2 tsp onion powder (optional; can substitute with garlic powder)
- 1/4 tsp finely ground black pepper
- Salt, to taste
Instructions
- Dissolve Stock Cubes: Crumble the chicken and beef stock cubes into boiling water and stir well until fully dissolved, creating a flavorful stock base.
- Melt Butter: In a saucepan over medium heat, melt the unsalted butter gently, being careful not to brown it.
- Make the Roux: Add the flour, onion powder, and black pepper to the melted butter. Stir continuously with a wooden spoon or whisk to form a smooth roux without lumps.
- Incorporate Stock Gradually: While stirring constantly, slowly pour in half of the hot stock liquid into the roux, allowing it to thicken quickly. Once blended, add the remaining stock and mix thoroughly.
- Thicken Gravy: Continue stirring for 1.5 to 2 minutes until the gravy reaches a smooth, thick consistency typical for gravy. Taste and adjust salt and pepper as needed.
- Serve: Pour the gravy over chops, steak, sausages, vegetables, roast chicken, pork, beef, or lamb. Ideal as a sauce for mashed potatoes or KFC-style dishes.
Notes
- Using both chicken and beef stock cubes creates a richer flavor and deeper brown color; using only chicken cubes results in a paler, less seasoned gravy.
- Onion or garlic powder adds subtle depth but can be omitted if unavailable.
- Gravy thickens quickly and will continue to thicken as it cools; thin with a little water if too thick.
- Store leftovers in a sealed container in the refrigerator for up to 5 days or freeze. Reheat gently and whisk in water to restore consistency.
- For gluten-free gravy, omit flour and use 2.5 tbsp cornstarch mixed with 3 tbsp water added to the hot stock, then combine with melted butter. Thickens in about 2 minutes.
- To reduce calories, halve the butter to 30g; the roux may be slightly crumbly but will dissolve when whisked into the stock.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Keywords: gravy, KFC style gravy, homemade gravy, chicken and beef stock gravy, easy gravy recipe, classic gravy, comfort food sauce
