Next, slowly pour in the chicken broth while continuously whisking; this will help avoid lumps and create a smooth sauce. I’ve made this mistake myself, so trust me on this one! Once the broth is fully incorporated, bring the mixture to a gentle simmer. I find that keeping the heat moderate is essential to help the gravy thicken perfectly. You’ll notice the gravy bubbling away, getting richer and thicker with each passing moment.
As the gravy simmers, combine the milk in a separate measuring cup with the onion powder, garlic powder, and black pepper. Gradually add this flavorful mixture into your saucepan, continuing to whisk. At this point, the flavors are really starting to blend! Allow the gravy to simmer for an additional five to seven minutes until it thickens to that velvety consistency we all crave. If it becomes too thick for your liking, just stir in a bit more milk or broth until it reaches your desired thickness.
Finally, don’t forget to taste your creation before serving and adjust the salt and pepper as needed. This is my favorite part—tasting the gravy straight from the pan can be a blissful experience! Once you’re satisfied, remove it from the heat, and let’s talk about how to serve it.
Pro Tips for Best Results
I like to keep my gravy nice and smooth, which is why I always recommend using a whisk right from the start. I tested this three ways—using a fork, a spatula, and the trusty whisk. While the spatula is better than the fork, nothing compares to the thoroughness of a whisk. It really makes a difference in the smoothness of your final product.
Adjusting the flavor is also essential for a personal touch! I occasionally add a bit of Worcestershire sauce for depth and to mimic that hearty flavor I love in KFC’s original recipe. It’s a simple step that elevates the entire dish. Just a teaspoon goes a long way!
Finally, if you like your gravy with a little kick, I’ve found that incorporating a pinch of cayenne pepper can add a lovely subtle heat without overpowering the classic flavor. Just remember to start small; you can always add more!
Common Mistakes to Avoid
One of the most common mistakes I made when I first started making gravy was not cooking the roux long enough. It’s crucial to let it bubble and turn that lovely golden color. If it’s too pale, you can end up with a raw flour taste, and nobody wants that!
Another mistake to watch out for is not whisking enough when adding the broth and milk. It’s easy to underestimate this step! I’ve found that if I don’t whisk continuously, I end up with lumps, which is the last thing I want in my smooth gravy. So keep that whisk moving!
Also, don’t forget to season your gravy to taste. It’s easy to forget, especially when you’re excited to dive in, but just a little extra salt or pepper can transform your gravy from good to extraordinary! I learned this the hard way on my cooking journey, and now I always taste before serving.
Finally, if you happen to have leftover gravy (which is rare in my house), don’t just toss it into the fridge without considering how you’ll reheat it. Always remember that gravy can thicken as it cools, so you might need to add a splash of broth or milk when reheating to get back that lovely pourable consistency. (See the next page below to continue…)