KFC Gravy (Copycat)

 
After doing a ton of research online and gathering the closest possible match for KFC's "11 Secret Herbs And Spices" fried chicken recipe (which I have also posted), I gathered information on the closest possible match.   Now, KFC gravy might just seem like your regular, run-of-the-mill brown gravy.   But in truth, it is unique...   In order to make all the flavors blend together, KFC did what most at-home cooks do-- used the flavors and spices from the chicken, to make the gravy.   So really, you won't get that KFC flavor from a regular packet of gravy mix.   But here is a great, penny-cheap way to enjoy as much of that delicious gravy as you want, without having to go to KFC and pay extra for it.  Recipe can be doubled, tripled, etc. to suit your needs.  I highly recommend buying the "Badia" brand of spices, usually found in the Hispanic foods section-- most grocers carry it, and they are 1/2 to 1/4 the price of other spice brands.  You can also find some of these in dollar stores.

KFC Gravy (Copycat)

Ingredients:

2.5 cups boiling-hot water

1 chicken stock cube

1 beef stock cube

3 tablespoons cooking oil (if cooking chicken, use the chicken oil)
5 tablespoons all-purpose flour (if you are making the chicken too, simply use the spice mixture flour, and omit the teaspoon of spices here)

1 tsp KFC Spice Mixture (listed below the directions)

Directions:

1.        In a bowl, combine the hot water and chicken and beef stock cubes.  Blend thoroughly, until the cubes have dissolved.  

2.       In a medium skillet over medium-low heat, add the oil, HALF of the flour.   Blend well with a spatula.  Cook until the flour turns brown. 

3.       Add the KFC Spice Mixture and the rest of the flour.  Blend well. 

4.       Slowly drizzle in all broth mixture, quickly mashing up any clumps that form (You can use a fork flat-side down, or a wire whisk for this).    

5.       Bring the temperature up to a medium-high heat.   Continue stirring until mixture comes to a light boil.  The gravy with thicken at this point.   Continue cooking and stirring until it is as thick as you like (keep in mind it will also thicken slightly as it cools).   Remove from heat and serve.  

KFC Spice Mixture (make this ahead and keep on hand in a tight-sealed container):

1 tsp ground oregano

1 tsp chili powder

1 tsp ground sage

1 tsp dried basil

1 tsp dried marjoram

1 tsp pepper

2 tsp salt

2 tablespoons paprika

1 tsp onion powder

1 tsp garlic powder

2 tablespoons Accent (an MSG-based seasoning)

Turkey Giblet Gravy

If you are in a hurry, you can always get turkey gravy in a jar or can…   But lets be honest—NOTHING  beats the taste of fresh, homemade turkey giblet gravy!  Its really not that hard, so if you have never done it, and aren’t sure what to do, I can walk you through it until you are a master.   My parents took giblet gravy on a holiday very seriously.  We never cut corners on this, we always made “the real thing”.   Giblet gravy is so much more than a sauce.  Its the very important, slow-cooked, pure essence of the entire roasted turkey itself!  It enhances the flavor of the meat, compliments it perfectly and captures the very best natural flavors the bird has to offer.   Although the bird itself is delicious, we often saw the gravy as the true star of the holiday dinner table.  We drizzled it over our meat, stuffing, potatoes…   Even dipped our bread in it.   No holiday meal is complete, without the gravy.  

Turkey Giblet Gravy

Ingredients:

--Raw Giblets of one turkey (neck, heart, liver, etc.)

--Water (start with 6 cups, add more as needed)

--Drippings from roasting pan of cooked turkey (can be added gradually while cooking the turkey, saving some for basting, then add all of it after turkey is done)

--Extra salt and pepper to taste, if needed

--4 tablespoons corn starch or flour

--½ cup cold water

** Start making your gravy as soon as possible.  Preferably as soon as you put your turkey in the oven, or even right before then.  The longer you cook the giblets and gravy base, the more tender they will be and the better your gravy will turn out—it will also make your house smell wonderful!   This recipe was meant to be used while roasting a holiday turkey in the oven.   But if you are not roasting a bird, and you simply want to make this gravy, use 2 cups of chicken broth, in place of roasting pan drippings. 

Directions:

1.        Place the raw giblets and 6 cups of water in a medium pot.  Bring to a boil, then reduce heat to medium.   Allow giblets to simmer until the last 45 minutes before your turkey is done roasting.  If the water in your pan gets low, add enough to bring it back up to the original level.   Or more, depending on how much you want to make. 

2.       As the giblets simmer, gradually steal bits of pan drippings from your turkey pan, and add it to your gravy water.   As the bird cooks, more and more pan drippings will drain from the bird.  Be sure to leave enough for basting your bird.

3.       At the last 45 minutes before your bird is done, remove giblets from the water pot.  Leave the water simmering.

4.       If you don’t like meat or giblet bits in your gravy, sip to the next step.  But if you do-- place giblets on a plate and set them in the freezer for 5 minutes or so, until they are cool enough to handle.   Once they are cool, peel all the meat off the turkey neck.  Throw away the bones.  Gather the meat into a small pile and chop it up very fine with a sharp knife.  Now chop the heart, liver, etc. (or any pieces you like and discard the others) into very small pieces as well.   Place finely chopped giblet pieces back into the water pot. 

5.       When your bird is done and resting on the counter, take all the remaining drippings out of the turkey roasting pan and add it to your giblet water pot.  Add any extra salt or pepper now, to your taste. 

6.       Place the 4 tablespoons of corn starch (or flour) in a cup and add the ½ cup cold water.   Mix very thoroughly with a fork until it is perfectly blended and there are no lumps.   Pour immediately into the giblet gravy pot (do not allow the corn starch/flour to settle in the cup).   Stir the pot quickly to prevent any clumps from forming. 

7.       Turn the heat up and bring the gravy to a boil for 5 minutes, to help it thicken.   If you want the gravy thicker, repeat step 6 with more water/cornstarch/flour mixture.  Wait an additional 5 minutes to check the thickness.   Stir frequently.  Remember, gravy will also thicken quite a bit as it cools.

8.       When gravy is as thick as you like, remove the pot from the heat.  Transfer to a gravy bowl/vessel and serve over your turkey and mashed potatoes. 

Asian 5 Spice Mix

 This spice mix is great for when you are making home made Asian food.   Its my favorite go-to blend.  Add this to any Asian dish as you cook, and your kitchen will smell like an Asian restaurant!   Its easy to make and stores well.  I highly recommend buying the "Badia" brand of spices, usually found in the hispanic foods section-- most grocers carry it, and they are 1/2 to 1/4 the price of other spice brands.  You can also find some of these in dollar stores.

Asian Spice Mix:

Ingredients:

• 1 tsp. ground Szechwan pepper
• 1 tsp. ground star anise
• 1 tsp. ground ginger
• 1/2 tsp. ground cloves
• 1/2 tsp. ground cinnamon
• 1/2 tsp. salt
• 1/4 tsp. ground white pepper

 Directions:

Place all ingredients into a bowl and blend well.  Store in a tightly sealed (labeled) container.

Ranch Dressing Recipe (Restaurant-Style)

You know how when you go to a pizza place, or your favorite diner, and they always seem to have the most INCREDIBLE ranch sauce / dressing?  Its amazing on a salad, or to dip veggies in, or even dipping savory foods like pizza crust, fish, or fries!  And of course, no matter how many brands of those thin, "too-miracle-whip-tasing" bottled ranches you try...   You just cannot find that rich, creamy flavor anywhere else.  Well, I got this recipe from someone who used to own a diner, which was rated as having "the best ranch".  I suggest multiplying the recipe putting it in a clean glass jar with a tight-sealing lid and keeping it refrigerated-- because its GOOD and you will probably use it often!

Ranch Dressing Recipe (Restaurant-Style)

Ingredients:

½ cup mayonnaise

½ cup sour cream

1 cup milk (or butter milk)

1 packet hidden valley ranch powder

 

Instructions:   

Whisk ingredients together in a bowl.   Serve as a dip or salad dressing.   Leftovers should be tightly sealed and refrigerated.  

Chimichurri Seasoning Mix

 This is a great spice to spruce up Hispanic dishes.  I highly recommend buying the "Badia" brand of spices, usually found in the hispanic foods section-- most grocers carry it, and they are 1/2 to 1/4 the price of other spice brands.  You can also find some of these in dollar stores.

1 tablsp Parsley

1 tablsp dry onion flakes

1 tsp dried oregano

1 tsp dried minced garlic

1 tsp red chili flakes

1 tsp basil

1 tsp paprika

½ tsp flaked bay leaf

1 tsp salt

Directions:

Combine all ingredients in a bowl.  Store in a air tight container.

Carne Asada Seasoning Mix

This mix flavors grilled meat wonderfully, giving it a Mexican twist.     I highly recommend buying the "Badia" brand of spices, usually found in the hispanic foods section-- most grocers carry it, and they are 1/2 to 1/4 the price of other spice brands.  You can also find some of these in dollar stores.

 Carne Asada Seasoning Mix:

2 tablespoons cayenne pepper

2 tablespoons chili powder

2 tablespoons ground cumin

2 tablespoons sugar

1 tablespoon garlic powder

1 tablespoon onion powder

2 teaspoons salt

2 tsp lemon pepper

2 tablespoons paprika

Directions:

In a bowl, combine all ingredients.   Blend well.  Store in an air-tight container.