Description

This rich and flavorful gravy recipe captures the essence of KFC-style gravy but with a depth of taste that elevates it to a whole new level. Perfectly smooth and savory, it combines both chicken and beef stock for a complex umami flavor, thickened with a buttery roux. Ready in just minutes, it’s an ideal accompaniment to roast meats, mashed potatoes, and vegetables, delivering a comforting, homemade touch to any meal.

Ingredients

Scale

Stock Base

1 chicken stock cube or bouillon cube (or substitute 2 tsp chicken stock powder)
1 beef stock cube or bouillon cube (or substitute 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 garlic powder)
1/4 tsp finely ground black pepper
Salt, to taste

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Instructions

Prepare the Stock: Crumble the chicken and beef stock cubes into the boiling water and stir until fully dissolved, creating a rich broth base for the gravy.
Melt the Butter: Place a saucepan over medium heat and melt the unsalted butter until fully liquefied but not browned.
Create 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 paste, cooking gently to eliminate the raw flour taste.
Add the Liquid Gradually: Slowly pour half of the hot stock mixture into the roux while continuously stirring to prevent lumps. Once incorporated and thickened, add the remaining stock, continuing to stir for a smooth consistency.
Thicken the Gravy: Keep stirring for 1.5 to 2 minutes until the gravy thickens to a luscious, smooth consistency. Taste and adjust seasoning with salt and additional pepper as needed.
Serve: Pour the gravy hot over your favorite dishes such as chops, steak, sausages, vegetables, roast chicken, pork, beef, or lamb for an indulgent, comforting meal.

Notes

For a gluten-free version, substitute the plain flour with a gluten-free flour blend suitable for thickening.
Onion powder can be omitted or replaced with garlic powder depending on preference.
This gravy freezes well; store in an airtight container and reheat gently, adding a splash of water if needed.
Adjust salt carefully since stock cubes can be quite salty.
The gravy thickens quickly due to the hot liquid; continuous stirring ensures a lump-free texture.