Ladle scooping up gravy from saucepan
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5 from 9 votes

Gravy (tastes like KFC!)

Recipe video above. This recipe is how I make a seriously tasty gravy using water in 4 minutes flat. The secret is to use both chicken AND beef stock cubes. Beef adds colour and flavour oomph, whereas chicken is the base flavour. Use crumbled cubes if you can as some brands of beef powder won't give the same nice brown colour (ends up pale). Also pictured - KFC copycat mashed potato (extra light and creamy, just like KFC!) (GLUTEN FREE in notes)
Prep Time1 min
Cook Time3 mins
Course: Sauce
Cuisine: Western
Keyword: gravy, gravy from scratch, gravy using water, how to make gravy
Servings: 6
Calories: 90kcal
Author: Nagi


  • 1 chicken stock cube / bouillon cube (sub 2 tsp powder) (Note 1)
  • 1 beef stock cube / bouillon cube (sub 2 tsp powder) (Note 1)
  • 2 1/4 cups (565ml) boiling water
  • 60g/ 4 tbsp butter , unsalted
  • 4 tbsp flour , plain / all purpose
  • 1/2 tsp onion powder (ok to omit or sub garlic powder)
  • 1/4 tsp finely ground black pepper
  • Salt , if needed


  • Crumble cubes into boiling water, mix to dissolve.
  • Melt butter in a saucepan over medium heat.
  • Add flour, onion powder and pepper. Mix into butter with a wooden spoon or whisk.
  • While stirring, slowly pour in half the liquid. Once incorporated into the flour butter roux (it will thicken quickly), add remaining liquid and mix.
  • Stir for 1.5 - 2 minutes until it thickens to a gravy consistency (it's quick as water is already hot). Taste, add more salt and pepper if needed.
  • Serve over chops, steak, sausages, veggies, roast chicken, pork, beef, lamb. Pictured - KFC Potato and Gravy copycat!


1. Stock cubes / bouillon cubes - as pictured in post. Chicken for base flavour, beef for flavour boost + makes gravy nice brown colour (if only chicken, gravy is pale).
Substitute with stock powder / granulated bouillon, but note that some brands of beef powder will not yield quite the same brown colour, will be slightly lighter.
If you only use chicken cube or powder, the gravy flavour will lose a touch of seasoning and will be a pale brown colour. Can make up for this with 1 tsp Dark soy sauce - it will stain the gravy and add a touch of extra flavour (this is a secret cooking trick for gravy!)
2. Onion or garlic powder - not the end of the world if you don't have this, it's just a tiny hint of extra flavour.
3. Gravy consistency - don't let it get too thick, it thickens more when sitting around to be served. If it gets too thick, just add a touch of water. Too thin, keep it on the stove, it should thicken quickly.
4. Storage - gravy gets thicker and gets a skin on the surface as it cools. Just use water to thin out, whisk the skin in and heat it up, it will be as good as new.
If serving soon, just place a lid on the saucepan then reheat when required.
Make ahead and leftovers - transfer to container and place lid on, let cool then refrigerate for up to 5 days. Can also freeze - once thawed, reheat and give it a good mix. You'll need to loosen with water.
5. Gluten free - Skip flour, ensure stock cubes are gluten free. Mix 2.5 tbsp cornflour/cornstarch with 3 tbsp water, then add that into the hot stock liquid. Mix, then pour that into the saucepan with melted butter. Will thicken in 2 minutes or so.
6. Nutrition per serving, just under 1/2 cup per serving (yes that's generous!). To reduce calories, can halve the butter to 30g/2tbsp - when flour is added, mixture will be crumbly rather than "wet" (as seen in video) but will dissolve in liquid (use whisk). 33 cal per serving reduction.


Calories: 90kcal | Carbohydrates: 4g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 392mg | Fiber: 1g | Sugar: 1g | Vitamin A: 237IU | Calcium: 5mg | Iron: 1mg