How to Make Gravy With 2 Cups Beef Broth
This is a really easy recipe for how to make gravy using only water. The secret is to utilise both chicken AND beef stock cubes for the best flavour and a nice deep brownish colour. Takes 4 minutes flat, tastes similar KFC gravy – but so much better! No pan drippings required. (Note: Recently I've besides created a tasty variation, Mushroom Gravy!)
Pour over everything!
Gravy
This gravy recipe tastes like what you go far those tubs of KFC Potato and Gravy. Those of you who abstain from all forms of fast food may non know what it tastes like. But all you need to know is that it'southward everything that you'd expect from KFC – reliably tasty, well seasoned, can make anything delicious!
The cloak-and-dagger ingredient that makes this gravy better is to use both chicken AND beefiness stock cubes (bouillon cubes).
What you need for gravy
Hither'southward all you demand to make a really great gravy from scratch: chicken and beef stock cubes, butter and flour.
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Craven AND beef stock cubes (aka bouillon cubes) – for flavor and color. Chicken is the base season, beefiness gives it oomph and gives it a prissy deep brown colour rather than an unappetising pale brown. Using both likewise makes this gravy suitable to employ for any protein – white meats (craven, pork), ruby-red meats (beef, lamb, game), potato and vegetables. Tin can substitute with powder;
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Hot water – to dissolve the cubes;
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Flour – to thicken the gravy (gluten free cornflour/cornstarch sub in the recipe notes);
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Onion or garlic pulverisation –optional, for hint of actress flavour.
Why stock cubes instead of liquid stock/broth?
Peachy question! 🙂 Stock cubes and powder have a more than intense flavour than liquid stock (broth), and so they brand a tastier gravy when y'all make gravy from scratch like in this recipe.
Liquid goop is more advisable to use when you lot're making gravy starting with pan drippings from roasts – considering the pan drippings add extra flavour into the gravy.
How to brand gravy in four minutes apartment
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Dissolve stock cubes or powder in boiling h2o;
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Melt butter in saucepan and mix in flour;
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Pour in stock water while whisking and cook ane.5 minutes until thickened. DONE!
PS The reason this is faster than most gravy recipes is because the h2o is already HOT and the season is already concentrated so in that location's no need to cook down for flavour.
Now, dunk everything and anything with it.
Oh, and here'southward the photo that started it all – Fried Chicken. Upon spying this, in that location were many (many) (MANY!) requests for the spud and gravy recipe.
All the possibilities….!!!
Hither's some suggestions for dishes to serve with gravy. Some obvious ones, some non so obvious ones, all good!
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Potato and gravy – KFC mode! Douse in Fried Chicken, warm bread rolls or staff of life (endeavor this No Yeast Irish gaelic Soda Breadstuff!), hot fries, wedges, serve on the side of sausages, as part of a Southern Dinner with BBQ Pulled Pork, any roast;
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Roasts – any and all!
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Rotisserie chicken dinner – brand a meal out of a store bought roast chicken. Steam some veg, make some mash, douse everything with this gravy!
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Steamed vegetables – guaranteed way to make banal, wearisome steamed veg completely scoff worthy;
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Pan seared chops, steaks or annihilation – craven, lamb, pork, beef! Sprinkle with salt and pepper, pan fry in butter or oil, dunk with gravy;
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Meatballs – Brand these Beef meatballs or these Chicken Meatballs, skip the sauce and serve with this gravy instead;
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Poured over an omelette;
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Chicken Rolls – shred chicken, toss with gravy, pile generously onto hot rolls;
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Equally a Sauce for any of these:
Use gravy equally a sauce for these dishes
I need to stop. In that location's as well many possibilities!
But enough virtually my ideas. Tell me what YOU dunk with gravy!! – Nagi x
Watch how to brand it
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Servings 6
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Recipe video above. This recipe is how I brand a seriously tasty gravy using water in iv minutes flat. The cloak-and-dagger is to utilize both chicken AND beef stock cubes. Beef adds colour and flavour oomph, whereas chicken is the base flavour. Use crumbled cubes if you lot tin every bit some brands of beef pulverisation won't give the same nice brown colour (ends up stake). Also pictured - KFC copycat mashed murphy (extra light and flossy, simply like KFC!) (GLUTEN FREE in notes)
- ane chicken stock cube / bouillon cube (sub two tsp powder) (Note 1)
- 1 beef stock cube / bouillon cube (sub 2 tsp powder) (Notation 1)
- ii 1/4 cups (565ml) boiling h2o
- 60g/ four tbsp butter , unsalted
- 4 tbsp flour , plainly / all purpose
- ane/two tsp onion powder (ok to omit or sub garlic pulverization)
- 1/four tsp finely basis black pepper
- Salt , if needed
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Crumble cubes into boiling water, mix to deliquesce.
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Melt butter in a saucepan over medium rut.
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Add flour, onion powder and pepper. Mix into butter with a wooden spoon or whisk.
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While stirring, slowly pour in one-half the liquid. Once incorporated into the flour butter roux (it will thicken quickly), add remaining liquid and mix.
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Stir for 1.five - 2 minutes until it thickens to a gravy consistency (it'due south quick as h2o is already hot). Taste, add together more salt and pepper if needed.
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Serve over chops, steak, sausages, veggies, roast craven, pork, beef, lamb. Pictured - KFC Irish potato and Gravy copycat!
ane. Stock cubes / bouillon cubes - as pictured in mail. Chicken for base flavour, beef for flavor boost + makes gravy nice dark-brown colour (if only chicken, gravy is pale).
Substitute with stock powder / granulated bouillon, simply note that some brands of beefiness pulverisation will not yield quite the same brown colour, will be slightly lighter.
If youonly use craven cube or powder, the gravy flavor volition lose a touch of seasoning and will be a stake brownish colour. Can make up for this with 1 tsp Dark soy sauce - it will stain the gravy and add together a touch of extra flavor (this is a undercover cooking play tricks for gravy!)
2. Onion or garlic powder - not the stop of the world if you don't take this, it's just a tiny hint of actress flavour.
3. Gravy consistency - don't let it become as well thick, it thickens more than when sitting around to exist served. If it gets too thick, just add a affect of water. As well thin, go on it on the stove, it should thicken quickly.
4. Storage - gravy gets thicker and gets a skin on the surface as information technology cools. Just use h2o to thin out, whisk the skin in and heat it upwardly, information technology will exist as skilful as new.
If serving soon, but place a chapeau on the saucepan and then reheat when required.
Make ahead and leftovers - transfer to container and place lid on, let absurd then refrigerate for upwardly to 5 days. Can also freeze - once thawed, reheat and give information technology a good mix. You'll need to loosen with water.
5. Gluten free -Skip flour, ensure stock cubes are gluten costless. Mix 2.5 tbsp cornflour/cornstarch with three tbsp water, then add together that into the hot stock liquid. Mix, then pour that into the saucepan with melted butter. Volition thicken in two minutes or and then.
half dozen. Diet per serving, just nether one/2 cup per serving (yep that's generous!). To reduce calories, tin can halve the butter to 30g/2tbsp - when flour is added, mixture will be crumbly rather than "wet" (as seen in video) but will dissolve in liquid (use whisk). 33 cal per serving reduction.
Calories: ninety cal (5%) Carbohydrates: 4 g (1%) Protein: 1 m (2%) Fatty: 8 thou (12%) Saturated Fat: 5 thou (31%) Cholesterol: twenty mg (7%) Sodium: 392 mg (17%) Cobweb: 1 one thousand (4%) Sugar: 1 g (i%) Vitamin A: 237 IU (v%) Calcium: 5 mg (1%) Fe: 1 mg (6%)
Life of Dozer
Fifty-fifty at the vet, all he can think near is Food. Merely similar his owner 😂
PS Nothing major, just getting an old-human being wart removed that had grown quite large and was bothering him. He was, of course, a total sook in one case he realised he was there for more than just pats and treats. Quivering and pressing up against me for protection!
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