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 flavorful Gravy. But I got one other trick up my sleeve to really elevate this gravy into something spectacular. It’s called Poultry Brine. Just a bit of Poultry Brine added to the Gravy is just something else.
This recipe uses a JAH Product, JFC Breading.
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.
The Poultry brine contains salt as well, so about 1/2 C of Poultry brine is sufficient to flavor the gravy. Adjust to suit your taste adding in less or more.
- 5 C Water
- 3 Cubes Maggi Chicken Bouillon
- 1 1/2 Tbl Sea Salt & MSG
- 2 tsp Cream of Tartar
- 1 tsp Garlic Powder & Onion Powder – Optional
Maggi Chicken Bouillon Cubes
Three Cubes is used for the Poultry Brine. I write a Food For Thought article just on Maggi Bouillon Cubes.
The Broth mixture is 2 1/2 Cups of water with 1/2 C Poultry Brine and 1 Maggi Bouillon Cube.
Poultry Brine is a powerful Umami bomb and this can be decreased based on taste. Replace the total amount of liquids (3 Cups) with the amount of Poultry brine being used. For example if you wanted to use 1/4 C of Poultry brine, then use 2 3/4 C of Water.
If omitting the Poultry Brine then use 3 Cups of water. You may want to add an extra Maggi Bouillon Cube since the Poultry brine also contributes that. But taste and adjust based on your preference.
- 2 1/2 Cups of Water
- 1/2 C Poultry Brine
- 1 Maggi Chicken Bouillon
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 Chicken 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.
Health wise 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 & Seasoning 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 3 Tbl of flour is perfect for a good roux, thickening as well as color.
JFC Flour Mix
- 1/3 C JFC Breading
- 3 Tbl AP Flour
JFC Chicken Gravy Roux
Add JFC Flour Mix to the cooled down 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 a 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.
How to Make JFC Gravy
Combine the below into a bowl and set aside until needed.
- 2 1/2 Cups of Water
- 1/2 C Poultry Brine
- 1 Maggi Bouillon Cube
Optionally use 2 3/4 C of water and 1/4 C of Poultry Brine or just 3 Cups of water with 2 Bouillon cubes, based on preference.
JFC Flour Mix
Combine 1/3 C of JFC Breading with 3 Tbl of Flour. Set the bowl aside until needed.
Rendering Chicken Fat
Heat a pan up over medium heat and cook the Chicken trimming until golden crisp. Set aside the crackling to chop up fine to include with the gravy or discard. Allow the Fat to cool before adding in the JFC Flour mix. This step can be skipped by adding in Lard or Oil in place of the rendered fat.
For this one I didn’t have enough Chicken trimmings and had to top up with Oil to get around 1/3 C of Fat.
Place the Pan back on medium heat and add the JFC Flour mix. Whisk well with a wired whisk and continue to cook whisking every so often.
Cook until Peanut butter Color
Continue to cook over medium heat whisking every so often until it starts to get darker. Pay close attention because once the browning starts, it happens really quick.
You can also use less JFC Breading and make a lighter colored roux.
Add in the Broth Mixture
Once the Roux is a peanut butter color, slowly add the Broth mixture a little at a time while whisking. As soon as a paste is formed add a bit more broth.
Keep adding a bit of broth at a time until all the broth is used up while whisking. Then simmer for a few minutes.
Simmer longer for a thicker gravy or add water to thin it out.
JFC Chicken Gravy Variations
Creamy JFC Gravy
For a Creamy version, 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.
- 1 Saucepan
- 1 Wired Whisk
- 2 Bowls for the Poultry Brine and Broth Mixture
- 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 1/2 C 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 until it is a peanut butter color.
- Slowly add a small amount of the broth mixture while whisking and allow it to form a paste 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.
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