Simple, homemade, no-drippings gravy recipe

This is a simple recipe for making gravy with just water. For the best flavor and a nice deep brown color, use both chicken and beef stock cubes. It only takes 4 minutes and tastes exactly like KFC gravy - but so much better. There is no need for pan drippings.

I cooked a turkey and now I'm craving gravy. Make my Gravy for Turkey.

Ladle scooping up gravy from saucepan


This gravy recipe tastes exactly like the KFC Potato and Gravy tubs. Those of you who avoid all forms of fast food may have no idea what it tastes like. But all you need to know is that it's everything you'd expect from KFC - consistently tasty, well-seasoned, and capable of making anything delicious.

The secret ingredient in this gravy is the use of both chicken and beef stock cubes (bouillon cubes).

Pouring gravy over mashed potato

What's required for gravy

Here's everything you need to make a delicious homemade gravy: chicken and beef stock cubes, butter and flour

Ingredients in gravy
  • For flavor and color, use both chicken and beef stock cubes (also known as bouillon cubes). The base flavor is chicken, and the beef adds oomph and a nice deep brown color rather than an unappealing pale brown. This gravy can be used with any protein, including white meats (chicken, pork), red meats (beef, lamb, game), potatoes, and vegetables. Powder can be substituted;

  • Hot water - to dissolve the cubes;

  • Flour - used to thicken the gravy (gluten-free cornflour/cornstarch substitute listed in the recipe notes);

  • Optional onion or garlic powder for a hint of extra flavor

Beef and chicken stock cubes (bouillon cubes)
Why stock cubes rather than liquid stock/broth?

Excellent query. Because stock cubes and powder have a stronger flavor than liquid stock (broth), they produce a tastier gravy when made from scratch, as in this recipe.

When making gravy from pan drippings, liquid broth is preferable to solid broth. roasts - because the pan drippings enhance the flavor of the gravy

How to Make Gravy in Under 4 Minutes

  1. Boiling water is used to dissolve stock cubes or powder.

  2. A) a) b) c) d) d) d) d)

  3. While whisking, pour in the stock water and cook for 1 minute. 5 minutes, or until the sauce has thickened DONE

PS Because the water is already hot and the flavor is concentrated, there is no need to cook down for flavor, this recipe is faster than most gravy recipes.

How to make gravy

Douse everything and anything with it now.

Gravy being poured over roast chicken

Oh, and here's the original photo that started it all: Fried Chicken. There were many (many) (MANY) people who witnessed this. ) inquires about the potato and gravy recipe

Dunking Fried Chicken into potato and gravy

The possibilities...

Here are some ideas for dishes to go with gravy. Some obvious, some not so obvious, but all good

  • KFC-style mashed potatoes and gravy Dunk in warm bread rolls or bread (try this No Yeast Irish Soda Bread). ), hot chips, wedges, serve with sausages as part of a Southern dinner with BBQ Pulled Pork or any roast;

  • Roasts of all kinds

  • Rotisserie chicken dinner - turn a store-bought roast chicken into a meal. Steam some vegetables, make some mashed potatoes, and coat everything in this gravy.

  • Steamed vegetables - a surefire way to turn bland, boring steamed vegetables into something delectable;

  • Pan-seared chops, steaks, or any combination of chicken, lamb, pork, and beef Season with salt and pepper, then pan fry in butter or oil and top with gravy.

  • Meatballs - Make these Beef Meatballs or these Chicken Meatballs and serve with this gravy instead of sauce.

  • Poured on top of an omelette

  • Chicken Rolls: shred chicken, toss with gravy, and pile generously onto hot rolls.

  • As a condiment for any of these:

Gravy can be used as a sauce for these dishes.

I need to come to a halt. There are far too many options.

But enough about my thoughts. Tell me what you like to do with gravy. - Nagi x

See how to make it.

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Servings 6

To scale, tap or hover.

View the recipe video above. This is how I make a seriously tasty gravy in 4 minutes flat using water. The key is to combine chicken and beef stock cubes. Beef adds color and flavor punch, whereas chicken serves as the base flavor. If possible, use crumbled cubes because some brands of beef powder do not produce the same nice brown color (they end up pale). Also shown: KFC-style mashed potatoes (extra light and creamy, just like KFC). ) (NOTE: GLUTEN FREE)

  • Place crumbled cubes in boiling water and stir to dissolve.
  • In a medium saucepan, melt the butter.
  • Mix in the flour, onion powder, and pepper. Using a wooden spoon or a whisk, mix into the butter.
  • Slowly pour in half of the liquid while stirring. Once the remaining liquid has been incorporated into the flour butter roux (it will thicken quickly), mix it in.
  • Stir for 1 5 - 2 minutes, or until it thickens to a gravy consistency (this will happen quickly because the water is already hot). If necessary, season with additional salt and pepper.
  • Serve with pork chops, steak, sausages, vegetables, roast chicken, pork, beef, and lamb. Copycat KFC Potato and Gravy (shown)
1. Stock cubes / bouillon cubes - as shown in the post The combination of chicken for base flavor and beef for flavor boost gives the gravy a nice brown color (if only chicken is used, the gravy is pale). Substitute stock powder or granulated bouillon, but keep in mind that some beef powder brands will not produce the same brown color and will be slightly lighter. If you only use chicken cubes or powder, the gravy will be bland and pale brown. 1 tsp can compensate for this. Dark Soy sauce will stain the gravy and add a touch of extra flavor (this is a gravy cooking secret). ) 2. Onion or garlic powder - it's not the end of the world if you don't have this, it's just a little extra flavor. 3. Gravy consistency - don't let it become too thick; it thickens even more while waiting to be served. If it becomes too thick, simply add a splash of water. If it's too thin, keep it on the heat and it should thicken quickly. 4. Storage - As the gravy cools, it thickens and develops a skin on the surface. Simply thin it out with water, whisk in the skin, and heat it up, and it will be as good as new. If serving immediately, simply cover the saucepan and reheat as needed. Make ahead and leftovers: transfer to a container with a lid, cool, and refrigerate for up to 5 days. Can also be frozen; once thawed, reheat and thoroughly mix. Water will be required to loosen. 5. Gluten-free - Omit the flour and make sure the stock cubes are gluten-free. Mix 2 5 tablespoons cornflour/cornstarch mixed with 3 tablespoons water, then added to hot stock liquid Pour the mixture into the saucepan with the melted butter. Will thicken in about 2 minutes. 6. Nutrition per serving: just under 1/2 cup (yes, that's generous). ) To cut calories, half the butter to 30g/2tbsp - when flour is added, the mixture will be crumbly rather than "wet" (as seen in the video), but will dissolve in liquid (use whisk). reduction of 33 calories per serving

Calories: 90 cal (5%) Carbohydrates: 4 g (1%) Protein: 1 g (2%) Fat: 8 g (12%) Fat Saturated: 5 g (31%) Cholesterol: 20 mg (7%) Sodium: 392 mg (17%) Fiber: 1 g (4%) Sugar: 1 g (1%) Vitamin A: 237 IU (5%) Calcium: 5 mg (1%) Iron: 1 mg (6%)

Keywords: gravy, homemade gravy, gravy with water, how to make gravy

Even at the vet, he can't stop thinking about FOOD. Exactly like his owner

PS It was nothing major; he was just having an old-man wart removed that had grown quite large and was bothering him. He was, of course, a jerk once he realized he wasn't just there for pats and treats. Quivering and pressing up against me for protection

Dozer at vet sniffing food
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