Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Gravy recipe – easy, from scratch, no drippings Recipe
This can be a very easy recipe for make gravy utilizing simply water. The key is to make use of each chicken AND beef inventory cubes for the greatest flavour and a pleasant deep brown color. Takes 4 minutes flat, tastes like KFC gravy – however so a lot better. No pan drippings required.
Made a turkey and desire a gravy? Use my Gravy for Turkey recipe!
This gravy recipe tastes like what you get in these tubs of KFC Potato and Gravy. These of you who abstain from all types of quick meals could not know what it tastes like. However all you should know is that it’s every part that you just’d count on from KFC – reliably tasty, nicely seasoned, could make something scrumptious!
The key ingredient that makes this gravy higher is to make use of each chicken AND beef inventory cubes (bouillon cubes).
Right here’s all you should make a very nice gravy from scratch: chicken and beef inventory cubes, butter and flour.
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Chicken AND beef inventory cubes (aka bouillon cubes) – for flavour and color. Chicken is the bottom flavour, beef offers it oomph and provides it a pleasant deep brown color fairly than an unappetising pale brown. Utilizing each additionally makes this gravy appropriate to make use of for any protein – white meats (chicken, pork), pink meats (beef, lamb, sport), potato and greens. Can substitute with powder;
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Sizzling water – to dissolve the cubes;
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Flour – to thicken the gravy (gluten free cornflour/cornstarch sub within the recipe notes);
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Onion or garlic powder – optionally available, for trace of additional flavour.
Why inventory cubes as an alternative of liquid inventory/broth?
Nice query! 🙂 Inventory cubes and powder have a extra intense flavour than liquid inventory (broth), in order that they make a tastier gravy while you make gravy from scratch like on this recipe.
Liquid broth is extra applicable to make use of while you’re making gravy beginning with pan drippings from roasts – as a result of the pan drippings add additional flavour into the gravy.
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Dissolve inventory cubes or powder in boiling water;
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Soften butter in saucepan and blend in flour;
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Pour in inventory water whereas whisking and cook dinner 1.5 minutes till thickened. DONE!
PS The rationale that is sooner than most gravy recipes is as a result of the water is already HOT and the flavour is already concentrated so there’s no must cook dinner down for flavour.
Now, douse every part and something with it.
Oh, and right here’s the photograph that began all of it – Fried Chicken. Upon spying this, there have been many (many) (MANY!) requests for the potato and gravy recipe.
Right here’s some options for dishes to serve with gravy. Some apparent ones, some not so apparent ones, all good!
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Potato and gravy – KFC type! Dunk in Fried Chicken, heat bread rolls or bread (do this No Yeast Irish Soda Bread!), sizzling chips, wedges, serve on the facet of sausages, as a 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 – make a meal out of a retailer purchased roast chicken. Steam some veg, make some mash, douse every part with this gravy!
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Steamed greens – assured option to make bland, boring steamed veg utterly scoff worthy;
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Pan seared chops, steaks or something – chicken, lamb, pork, beef! Sprinkle with salt and pepper, pan fry in butter or oil, douse with gravy;
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Meatballs – Make these Beef meatballs or these Chicken Meatballs, skip the sauce and serve with this gravy as an alternative;
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Poured over an omelette;
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Chicken Rolls – shred chicken, toss with gravy, pile generously onto sizzling rolls;
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As a Sauce for any of those:
I must cease. There’s too many prospects!
However sufficient about my concepts. Inform me what YOU douse with gravy!! – Johnsat x
Ingredients
- 1 chicken stock cube / bouillon cube (sub 2 tsp powder) (Note 1)
- 1 beef stock cube / bouillon cube (sub 2 tsp powder) (Note 1)
- 2 1/4 cups (565ml) boiling water
- 60g/ 4 tbsp butter , unsalted
- 4 tbsp flour , plain / all purpose
- 1/2 tsp onion powder (ok to omit or sub garlic powder)
- 1/4 tsp finely ground black pepper
- Salt , if needed
Instructions
- Crumble cubes into boiling water, mix to dissolve.
- Melt butter in a saucepan over medium heat.
- Add flour, onion powder and pepper. Mix into butter with a wooden spoon or whisk.
- While stirring, slowly pour in half the liquid. Once incorporated into the flour butter roux (it will thicken quickly), add remaining liquid and mix.
- Stir for 1.5 – 2 minutes until it thickens to a gravy consistency (it's quick as water is already hot). Taste, add more salt and pepper if needed.
- Serve over chops, steak, sausages, veggies, roast chicken, pork, beef, lamb. Pictured – KFC Potato and Gravy copycat!
Notes
1. Stock cubes / bouillon cubes – as pictured in post. Chicken for base flavour, beef for flavour boost + makes gravy nice brown colour (if only chicken, gravy is pale).
Substitute with stock powder / granulated bouillon, but note that some brands of beef powder will not yield quite the same brown colour, will be slightly lighter.
If you only use chicken cube or powder, the gravy flavour will lose a touch of seasoning and will be a pale brown colour. Can make up for this with 1 tsp Dark soy sauce – it will stain the gravy and add a touch of extra flavour (this is a secret cooking trick for gravy!)
2. Onion or garlic powder – not the end of the world if you don’t have this, it’s just a tiny hint of extra flavour.
3. Gravy consistency – don’t let it get too thick, it thickens more when sitting around to be served. If it gets too thick, just add a touch of water. Too thin, keep it on the stove, it should thicken quickly.
4. Storage – gravy gets thicker and gets a skin on the surface as it cools. Just use water to thin out, whisk the skin in and heat it up, it will be as good as new.
If serving soon, just place a lid on the saucepan then reheat when required.
Make ahead and leftovers – transfer to container and place lid on, let cool then refrigerate for up to 5 days. Can also freeze – once thawed, reheat and give it a good mix. You’ll need to loosen with water.
5. Gluten free – Skip flour, ensure stock cubes are gluten free. Mix 2.5 tbsp cornflour/cornstarch with 3 tbsp water, then add that into the hot stock liquid. Mix, then pour that into the saucepan with melted butter. Will thicken in 2 minutes or so.
6. Nutrition per serving, just under 1/2 cup per serving (yes that’s generous!). To reduce calories, 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.
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