Kfc Gravy From A Mix Recipes

Steps:

• 1. In a bowl, combine the chicken and beef gravy.
• 2. Mix well.
• 3. Heat and serve.

Steps:

• NOTE: You can make the dry roux yourself using recipe #417113. (This will take over an hour. So, I recommend you do it in advance.).
• To make the mix, combine the seven ingredients listed and store in an airtight container until ready to use. (I like to store mine in large spice bottles.).
• To make gravy, melt shortening over medium-high heat in a saucepan.
• Get hot water ready. You will need it quickly after you add in the gravy mix.
• Whisk in gravy mix. Don't worry if it looks lumpy right now.
• Pour in water. The pot and the shortening should have gotten so hot that the water will probably sizzle, and everything will mix in nicely.
• Turn down heat and whisk until gravy boils.
• Boil one minute and reduce to a simmer.
• Simmer for about fifteen minutes, stirring occasionally to prevent a skin from forming.
• Serve.

Steps:

• NOTE: THIS RECIPE REQUIRES 3/8 TEASPOON OF MY Recipe #453973. BEFORE ADDING THE SESAME OIL TO THE BROTH, DISPENSE 1 SMALL DROP INTO A SPOON FIRST, TO AVOID EXCESS SPILLAGE.
• WHISK together the LIQUID INGREDIENTS in a large bowl.
• MIX together the DRY INGREDIENTS in a another bowl.
• QUICKLY whisk the DRY INGREDIENTS into the LIQUID INGREDIENTS, until thoroughly dissolved.
• MELT 3 tablespoons vegetable shortening in a medium saucepan over low heat; STIR in 2 tablespoons all-purpose flour; COOK the ROUX ingredients slowly over medium-low heat until just bubbly (do not brown roux!).
• POUR the blended broth mixture into the roux in saucepan; WHISK until mixture is thoroughly blended.
• BRING gravy mixture to a boil while whisking constantly; BOIL one minute; REDUCE heat.
• SIMMER until gravy deepens in color and desired consistency is reached, whisking as needed.
• REMOVE gravy from heat and allow to cool slightly before serving, stirring a often to avoid a skin from forming on surface.
• SERVE and enjoy!