JFC Gravy made with JFC Frickin Good Chicken Breading & Rendered Chicken Fat to create the Roux, just like the old-style gravy. Chicken Broth added and cooked until thickened into a nice thick flavorful gravy. But I got one other trick up my sleeve to really elevate this gravy into something spectacular. It’s called Poultry Brine.
KFC Gravy Ingredients
Water, wheat flour, modified corn starch, dextrose, potassium chloride, monosodium
glutamate, salt, onion powder, high monounsaturated sunflower seed oil (manufacturing
aid), autolyzed yeast extract, spices, hydrolyzed corn and soy protein, caramel, torula yeast.
Contains wheat, soy
KFC Crackling Free Gravy Ingredients
Water, modified corn starch, toasted wheat crumbs, wheat flour, dextrose, chicken
fat, salt, flavour (contains hydrolyzed corn protein, monosodium glutamate, salt, yeast
extract, disodium inosinate and disodium guanylate), monosodium glutamate, potassium
chloride, onion powder, sunflower oil powder (sunflower oil, buttermilk powder, disodium
phosphate, flavour), hydrolyzed corn protein, torula yeast , caramel colour, spices, yeast
extract, disodium inosinate and disodium guanylate.
Contains wheat, milk, soy
This is the trick to really elevate the gravy. I was so surprised when adding it and the flavor that I got from it. The JFC Gravy is good all by itself without the Poultry Brine. But when the Poultry Brine is added, it really does a fantastic job at elevating the flavors.
Add about 3 ice cubes to start. The Poultry brine contains salt as well, so anywhere from 3 – 5 ice cubes or 1/2 C – 3/4 C of Poultry brine is sufficient to flavor the gravy. Adjust to suit your taste.
Rendered Chicken Fat
For Gravy, rendered fat will always give the best flavors. Save the trimmings from chicken and place them into a Ziploc bag to freeze and render chicken fat for recipes where needed. For more information check out my post on Rendering Fat. Employing just this technique alone will up the flavors of dishes you use it in.
After the fat has been rendered out. Scoop out the crackling and either discard or chop it into very small pieces to include with the gravy later on. Allow the rendered fat to cool.
Once cooled measure out 1/3 C of it in order to make the gravy. If there is any leftover fat, place it into a bowl and refrigerate until you need to use more, or scoop it out and place it into a Ziploc bag to freeze. If there is not enough, top it up with Lard, Sunflower Oil, or other Neutral Oil to get 1/3 C of fat.
It’s important that you let the rendered fat cool down. If you add the flour mix to it after just rendering it. The fat is too hot. Let it cool down. Then place on medium heat and add the flour and continue making the gravy.
In case you are wondering if the leftover breading from deep frying the Chicken that accumulates at the bottom of the fryer can be used. Yes, it can. I tested it.
I know it looks gross, using up all the crackling that has been sitting at the bottom of the fryer, but it really does work at adding significantly more Flavor to the gravy. It’s interesting that the original KFC gravy used this. For a cleaner version, I just render the fat when needed to make the gravy.
For the Gravy, the Crackling can be scooped out and discarded or left to cool and chopped very finely to add back into the gravy.
It’s interesting too that Crackling contains Glycine which is an amino acid that is most abundant in the skin. It is extremely beneficial for the maintenance of good skin, tendons, and ligaments. It also contains Omega 9 fatty acids that are anti-inflammatory, increases HDL production, and reduces the risk of heart disease. There is a whole host of other health benefits as well.
Can you skip the rendered fat
You can, using Lard or Sunflower oil, although you won’t get the same flavor. The Crackling really does add that extra touch.
Bacon Fat can also be used for a Bacon JFC Gravy. Either Rendered Chicken Fat with crackling or Bacon Fat is recommended for the Gravy.
JFC Frickin Good Chicken Breading is used for the Flour component of the Roux. This is combined with 3 Tbl of All Purpose Flour to assist further in thickening. Since the Breading also contains seasoning.
You can just add 1/3 C of the JFC Breading and not use the extra flour. But the roux will be very thin and it won’t have as much thickening power. Adding more than 1/3 C of JFC breading to account for the thickening will cause a really spicy gravy. I find the added flour is perfect for a good roux, thickening as well as color.
I use Maggi Bouillon Cubes to create the broth. Add into a bowl 2 1/2 cups of hot water with 1 Chicken Maggi Bouillon Cube and 1/2 C of Poultry Brine. This is the Liquid you will add in small amounts at a time. You can add 2 bouillon cubes for a very strong chicken flavor. Just be mindful of how much Poultry Brine you use for the gravy since this is the main ingredient that brings salt to the gravy.
Maggi Bouillon Cubes are superior in taste to anything else I have used. Knorr is pretty good. A box of these can be picked up for about $5.00 CAD and will give you just under 100 cups of Broth.
JFC Chicken Gravy Roux
Add 1/3 C of JFC Breading with 3 Tbl of Flour to the rendered fat over medium heat. Whisk it in real good with a wire whisk and often as you heat the roux up.
The Roux will go foamy and then bubble with large bubbles then smaller ones. The color will change to darker brown. This is when you want to add the broth. Keep a close eye on it as it can go from brown to burnt really quickly, in a matter of seconds. If the roux starts to smoke it is too hot and you have gone too far.
Start slowly adding in the Liquid a little at a time while constantly whisking. Allow it to thicken up before adding in more. Repeat until all the liquid is added.
I find that the addition of 3 Tbl of Flour to the JFC Breading helps in creating a better roux (Which is 50:50 Fat & Flour) since the JFC breading also contains other ingredients, the addition of the flour helps to adjust the color as well as thicken the gravy much better than without, although it is optional.
Add more water to thin the gravy out and simmer longer to reduce and thicken the gravy.
For a lighter color gravy, cook the roux for only 2-3 minutes. Since the roux is not cooked as long, this will result in a spicier gravy due to the Pepper in the JFC Breading. To adjust for this you can optionally substitute 1 – 2 Tbl of JFC Breading with All-Purpose Flour to make 1/3 C and then add 3 Tbl of Flour.
Cream may also be added for a creamy gravy. This also has the effect of toning the heat down and results in a lighter color gravy.
Below are some adjustments and troubleshooting steps for Gravy in general.
Gravy is too thin
If the gravy is on the thin side then simmer until it has thickened. If the gravy is far too thin, combine 1 Tbl of cold water & flour, mix well. Add a little at a time while whisking until it has thickened while the gravy is simmering.
Gravy is too thick
Add a small amount of Water or Broth while whisking over medium heat to the gravy until the desired consistency is achieved.
Gravy is too salty
Proper Gravy Gelatines when cooled down and often requires more liquid when reheating to achieve the correct consistency. Knowing this, the salt level will be reduced when adding in more water. Which may require you to adjust the seasoning before serving. If the gravy is on the salty side, the added water after the gravy has cooled will be sufficient to reduce the salt in most cases.
The Salt level in the gravy will tone down over time, especially when adding in more water to thin the gravy out. If you find that you have a bit of a salty gravy, allow it to cool to gelatinize. Reheat it again with some water to achieve the correct consistency and taste test again. The salt will be reduced. This works almost in all cases.
In severe cases, mix 1 Cup of water with 2 Tbl of flour and mix it into the simmering gravy. Repeat if necessary. This only reduces the salt while keeping the gravy consistency for the most part. Simmer for 5-10 minutes to cook out the flour taste and adjust the seasoning.
A small amount of cream, sugar, or acid will also assist in toning the salt levels down.
Gravy is Lumpy
It’s important to constantly keep whisking to avoid clumps. If you do find yourself with lumpy gravy, whisk the gravy vigorously to break up the lumps. If that does not work, strain the gravy through a fine sieve.
How to darken the Gravy
Cooking the Roux until it is a dark roux color will result in a darker gravy. As the roux cooks darker adjust the heat to low and keep mixing. It doesn’t take much for a dark roux to burn. There is a fine line between perfectly browned roux and burnt roux, which can take time to master.
Other options to darken the Gravy can be to add Instant Coffee Granules, Soy Sauce, Dark Molasses, or Kitchen Bouquet.
Gravy is gelatinous
This happens once the gravy completely cools and is a good sign you have a proper gravy. To reheat it, add a splash of water or broth and mix over medium heat. It will start to liquify. Add more liquid to adjust for consistency.
JFC Chicken Gravy Variations
Creamy JFC Gravy
For a Creamy version, simply add in some cream towards the end and bring it back to a simmer. The cream also has the effect of toning down the heat & salt in the JFC Gravy. Adjust the seasoning (Salt & Pepper) if needed at the end.
Beefy JFC Gravy
Add 1/2 a Bouillon Cube each of Chicken & Beef or double the recipe up and add 1 cube each.
Tomato JFC Gravy
For a Tomato version, replace 1/4 cup of water with 1/4 cup of tomato juice or more.
JFC Bacon Gravy
Use Bacon Fat in place of rendered chicken fat.
- Wired Whisk
- Render Chicken fat over medium heat until crispy and golden brown. Scoop out the crackling to chop finely and add back into the gravy later on or discard it. Ensure that you have about 1/3 C of rendered fat. If not you can top it off with Lard or Neutral Oil.Set the rendered fat aside to cool down.
- Make the Poultry Brine and add 1/2 C of it to a bowl. The rest of the Poultry Brine can be frozen into Ice Cube Trays for later use.
- Add 2 1/2 Cups of hot water to the bowl with the poultry brine and add 1 Chicken Maggi Bouillon Cube. This is the liquid you will pour in slowly creating the gravy.
- Once the Rendered fat is fully cooled off, add JFC Breading + 3 Tbl of Flour and place it over medium heat with the crackling if using. Whisk well and often cooking for about 5 minutes or until it is a darker brown color.
- Slowly add a small amount of the broth mixture while whisking and allow it to form a paste again before adding more. Repeat until all the liquid is used up. Return it to a boil and then simmer for about 10 minutes or until desired thickness.Taste the Gravy and add more Poultry Brine or Water if needed to get the correct amount of Salt and Gravy Consistency.