This Family Recipe Is the Best Poultry Gravy, Period (2024)

FAQs

What is the secret to good gravy? ›

Brown gravies are usually beef flavored. They can be turkey, (they could be anything, really), but most poultry gravies are blonde. Like Dan Hunter says, you turn the blonde gravies brown by allowing the flour and oil roux to brown. The darker the roux, the darker the gravy.

A traditional roux uses roughly an equal amount of flour and fat, but gravies often call for a bit more flour than that, to ensure the gravy is thick enough. (The classic ratio for gravy is three:two:one, so 3 tablespoons flour, 2 tablespoons fat, and 1 cup of hot stock.)

What is the gravy at KFC made of? The restaurant uses a simple combination of gravy powder, water, and – their secret ingredient – chicken crackling. This is a collection of the browned bits and pieces leftover from frying their world famous chicken.

Just as you might add condiments like soy sauce, miso paste, Worcestershire sauce, or even a splash of sherry or cider vinegar to your favorite gravy recipe, incorporate them into store-bought gravy for a more complex flavor. Start by adding just a little at a time, and continue until you reach a flavor you enjoy.

Bonus: Seasoning for Tasty Gravy

I only season my homemade gravy with salt and pepper, and it's delicious! If you want to add more spices, avoid anything with large pieces (such as dried rosemary) to keep gravy smooth. Thyme, onion powder, garlic powder, parsley, paprika, and oregano all taste great.

Trio Low Sodium Poultry Mix is a full flavored low sodium chicken flavored gravy with chopped parsley and seasonings. Trio products are good for you and great for them. Created to deliver a consistent, delicious flavor for your customers, and an easy preparation experience for your operation.

Red-eye gravy is a Southern favorite. It requires just two ingredients: the drippings of pan-fried country ham and black coffee.

Browning adds more flavor to the gravy and gets rid of the raw flour taste. You're basically making a roux. We find that a flour-based gravy holds up better and reheats better later, which is why we tend to prefer using flour over cornstarch to make gravy unless we have a guest who is eating gluten-free.

Add cornstarch: To thicken your gravy with cornstarch, make a slurry, which is a liquid-based paste. Mix one tablespoon of cornstarch with one cup of cold water, whisking the mixture together until the cornstarch granules dissolve. Stir this mixture into your gravy on low heat.

What is it called when you mix flour and water for gravy? ›

You cannot make gravy with just water and flour. What you will get is a slurry, not gravy. To make gravy you mix equal parts of oil (or butter) and flour. Whisk them together until you have a smooth roux. Cook over medium low heat, stirring constantly, for about 3 minutes.

Chicken Drippings: The key to KFC's signature gravy is the flavorful drippings from the fried chicken. Flour: Used as a thickening agent, flour helps give the gravy its smooth and velvety texture. Stock: Whether it's chicken or beef stock, this ingredient adds depth and richness to the gravy.

HomeStyle gravy is seasoned with the perfect amount of spices that make any meat, potatoes or family dinner even more delicious. Pour our gravy over mashed potatoes, serve it with beef tips, elevate pot roast or add some extra flavor to sausage gravy casserole.

Browning adds more flavor to the gravy and gets rid of the raw flour taste. You're basically making a roux. We find that a flour-based gravy holds up better and reheats better later, which is why we tend to prefer using flour over cornstarch to make gravy unless we have a guest who is eating gluten-free.

If your gravy is on the skimpy side, you can thicken it quickly with flour or cornstarch. But don't add your thickener directly to the gravy, which will create lumps. Instead, try stirring in three or four tablespoons of flour or cornstarch into a small amount of cold water until you have a smooth paste.

Meanwhile, to make the gravy, place the roasting tray over a low heat on the hob, add the onions to the juices in the tray and cook gently for about 20 minutes, stirring occasionally, until really soft and caramelised. Stir in the flour until combined, then whisk in the red wine, making sure there are no lumps.

If the gravy lacks oomph, adjust seasoning as necessary with kosher salt and freshly ground pepper. If you used canned stock instead of homemade, the gravy might not be as flavorful. Homemade stock, even made with chicken stock rather than turkey, will produce a superior gravy—so it's worth the effort.