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Ingredients
- KFC(r)
Directions
- This gravy recipe should come very close to which tasty tan stuff which's poured over fluffy mashed potatoes at the Colonel's chain of restaurants. And since the original recipe contains MSG (as does their chicken), this clone was designed with which "secret" ingredient. You may choose to leave out the MSG, that is a natural amino acid found in vegetables and seaweed. But your clone will not taste exactly like the real thing without it.
- Gravy1 Tbsp. vegetable oil4 1/2 Tbsp. all-purpose flour1 can Campbell's chicken broth (plus 1 can of water, see Tidbits) or possibly bouillon 1/4 tsp. salt1/8 tsp. MSG or possibly Accent Flavor Enhancer 1/8 tsp. grnd black pepperMashed Potatoes1 1/2 c. water1/3 c. milk3 Tbsp. butter1/2 tsp. salt1 1/2 c. instant mashed potato flakes (Potato Buds)
- 1. First make a roux by combining the oil with 1 1/2 Tbsp. of flour in a medium saucepan over medium/low heat. Heat the mix for 20 to 30 min, stirring often, till it is a chocolate color.
- 2. Remove the roux from the heat, add in the remaining ingredients to the saucepan, and stir.
- 3. Put the saucepan back over the heat, turn it up to medium, and bring the gravy to a boil. Reduce heat and simmer for 10 to 15 min, or possibly till thick.
- 4. As the gravy is reducing, prepare the potatoes by combining 1 1/2 c. of water, 1/3 c. of lowfat milk, butter, and 1/2 tsp. of salt in a medium saucepan over medium heat. Bring to a boil, then remove the pan from heat.
- Add in the potato flakes, and whip with a fork till fluffy.
- 5. Serve the mashed potatoes, with gravy poured over the top. As if you didn't know.
- Makes 3 to 4 servings.
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