Kentucky Kernel Chicken Gravy
Heat pan to medium heat and sift some Kentucky Kernel onto heat, allow flour to brown but not burn. Add 2-3 tblsp bacon fat and stir in with KK.
Add 1 cup chicken broth and bring to boil.
Add 2 tblsp corn starch
Add 2-3 tblsp Kentucky Kernel as it thickens.
Optional: Add ½ cup whole milk for color and thickness.
Optional: Add Kentucky Gold Gravy Booster Bits.
For beef gravy, substitute beef broth for chicken broth.
The juices from a chicken, roast or turkey being cooked can be substituted for broth as long as you use a broth-er and Separate out the fat from the juice. This is the ideal method but leads to a time crunch in preparation during cooking.
Kernel Gold Gravy/Sauce Booster
After frying a few meals of fried chicken or fish you will begin to collect the most impressively wonderful little bits of Kentucky Kernel at the bottom of your fryer. DON'T toss this out!
Drain fryer oil through a strainer (coffee filter, paper towel to catch ‘bits’)
Let oil completely drain and allow filter to dry out.
When the brown bits are dry and crumbly add to plastic bag and freeze.
Once you've collected ¼ to ½ cup of bits, add them to your gravy the next time you cook.
One taste and you'll wonder why you never did this before.
Heat pan to medium heat and sift some Kentucky Kernel onto heat, allow flour to brown but not burn. Add 2-3 tblsp bacon fat and stir in with KK.
Add 1 cup chicken broth and bring to boil.
Add 2 tblsp corn starch
Add 2-3 tblsp Kentucky Kernel as it thickens.
Optional: Add ½ cup whole milk for color and thickness.
Optional: Add Kentucky Gold Gravy Booster Bits.
For beef gravy, substitute beef broth for chicken broth.
The juices from a chicken, roast or turkey being cooked can be substituted for broth as long as you use a broth-er and Separate out the fat from the juice. This is the ideal method but leads to a time crunch in preparation during cooking.
Kernel Gold Gravy/Sauce Booster
After frying a few meals of fried chicken or fish you will begin to collect the most impressively wonderful little bits of Kentucky Kernel at the bottom of your fryer. DON'T toss this out!
Drain fryer oil through a strainer (coffee filter, paper towel to catch ‘bits’)
Let oil completely drain and allow filter to dry out.
When the brown bits are dry and crumbly add to plastic bag and freeze.
Once you've collected ¼ to ½ cup of bits, add them to your gravy the next time you cook.
One taste and you'll wonder why you never did this before.
Kentucky Kernel Chicken Gravy
Heat pan to medium heat and sift some Kentucky Kernel onto heat, allow flour to brown but not burn. Add 2-3 tblsp bacon fat and stir in with KK.
Add 1 cup chicken broth and bring to boil.
Add 2 tblsp corn starch
Add 2-3 tblsp Kentucky Kernel as it thickens.
Optional: Add ½ cup whole milk for color and thickness.
Optional: Add Kentucky Gold Gravy Booster Bits.
For beef gravy, substitute beef broth for chicken broth.
The juices from a chicken, roast or turkey being cooked can be substituted for broth as long as you use a broth-er and Separate out the fat from the juice. This is the ideal method but leads to a time crunch in preparation during cooking.
Kernel Gold Gravy/Sauce Booster
After frying a few meals of fried chicken or fish you will begin to collect the most impressively wonderful little bits of Kentucky Kernel at the bottom of your fryer. DON'T toss this out!
Drain fryer oil through a strainer (coffee filter, paper towel to catch ‘bits’)
Let oil completely drain and allow filter to dry out.
When the brown bits are dry and crumbly add to plastic bag and freeze.
Once you've collected ¼ to ½ cup of bits, add them to your gravy the next time you cook.
One taste and you'll wonder why you never did this before.
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