Decent gravy please.

icecubequeen

Agreed about KFC gravy, its the best gravy ever! heavenly food!

(its one of my non OS treats :A)

Elliesmum

icecubequeen wrote: »

Agreed about KFC gravy, its the best gravy ever! heavenly food!

(its one of my non OS treats :A)

Oooo - me too it is the best chicken gravy going - but how do they do it?

EM xx

Mrs_A_4

I managed to recreate it once, and I still am not sure quite how.
Think it was based on the liquid left in the slow cooker when I did a whole chicken, rather than on straightforward stock. Thickened with a bit of flour. But I can't remember what spices and magic ingredients I put in. Slow-cooker liquid went KFC-like because it was really "meaty" rather than watery, if that helps. Experiment!

csarinaknight

When I make gravy for chicken, I use chicken stock plus a chicken stock cube, creamed garlic, tomato puree, white wine if you have some. pepper to taste.

Cream the garlic by chopping it p and then put a little salt on it and use a knife to squash it down into a cream. Put the stock, white wine, garlic and a good dollop of tomato puree and some grated pepper into a saucepan and put on a meduim heat until everything is bubbling then turn the heat down and allow to reduce to approx half, you can add some water from the veg steamer if you steam your veg, if the gravy seems to be too thin, slake a little cornflour in some cold water and stir in until the gravy thickens. By the way you can use red wone but it will make the gravy very dark........

If by any magic chance you get giblets, stick them in a pan with a chopped onion and carrot and cook gently for about 3/4 of an hour, then strain the liquor and use that as the basis for your gravy................

odds-n-sods

KFC gravy is mostly fat + flour - that's why it tastes good.

Restaurant gravy: just take any stock and reduce it with some wine - white wine for pork/chicken and red for beef. Add in some garlic cloves, a bay leaf, thyme and a few peppercorns, and boil furiously until its reduced by half. Strain out the herbs + spcies and reduce again till you get the thickness you like - add salt + pepper to taste now! the advantage to this one is that there are practically NO CALORIES as its reduced stock. And will keep very well in the freezer as there's no flour in it, so you do a whole pan of stock this way and then freeze it to have ready when you want it.

poohzee

http://www.recipezaar.com/58944

this apparently is a recipe for kfc gravy - have never tried it though

icecubequeen

Ive just found this recipe, dunno if it wil be any gd....

http://www.geocities.com/webcipes2/sauce/s19.html

TNG

I thinly slice an onion and put it at the bottom of the roasting tin. Once the chicken is cooked, these will have caramelised. Deglaze, then add a bit of flour. This should separate the fat from the 'good stuff', which you can then syphon off. I then add the veg stock, which is all my peelngs and off cuts + my potato par-boiling water. Keep adding and reducing and add a teaspoon of wholegrain mustard and a bit of salt & pepper

haven't had KFC gravy, so can't compare, bit mine is :drool:

peachespeaches

TNG wrote: »

I thinly slice an onion and put it at the bottom of the roasting tin. Once the chicken is cooked, these will have caramelised. Deglaze, then add a bit of flour. This should separate the fat from the 'good stuff', which you can then syphon off. I then add the veg stock, which is all my peelngs and off cuts + my potato par-boiling water. Keep adding and reducing and add a teaspoon of wholegrain mustard and a bit of salt & pepper

haven't had KFC gravy, so can't compare, bit mine is :drool:

This is how my mum does it. I think she may add a touch of bisto as well. Its yum.

Kate1983

I made homemade gravy for the first time yesterday :j
I found the recipe on Delia online - I think I just Googled "gravy recipe".
It was yummy!
Good luck!
Kate