Instructions:
- Prepare the Bouillon:
- Boil 2 cups of water in a small pot.
- Add both the beef and chicken bouillon cubes, stirring until completely dissolved.
- Once the cubes have dissolved, set the mixture aside.
- Mix the Dry Ingredients:
- In a small bowl, combine the flour, sage (if using), garlic powder, and black pepper.
- Mix well and set aside.
- Make the Roux:
- In a saucepan over low heat, melt the butter (or shortening), stirring occasionally to prevent burning.
- Once melted, slowly add the flour mixture to the butter, stirring constantly with a wooden spoon or whisk.
- Cook this mixture, stirring continuously, until it turns a golden-brown color. This step is crucial for achieving the depth of flavor found in classic KFC gravy.
- Combine the Bouillon and Roux:
- Gradually pour the bouillon water into the roux (flour and butter mixture), stirring constantly to avoid lumps.
- Keep stirring or whisking as you pour in the liquid to ensure a smooth gravy.
- Thicken the Gravy:
- Turn the heat up to medium and continue cooking the gravy, stirring constantly, until it thickens into a creamy, pourable consistency. This should take about 5-7 minutes.
- If the gravy becomes too thick, you can add a little more water to reach your desired consistency.
- Serve:
- Once the gravy has thickened, remove it from heat and serve hot.
- Enjoy your KFC-style gravy with mashed potatoes, fried chicken, or any of your favorite comfort foods.