MasterChef champion Simon Wood reveals exclusive KFC gravy recipe amid COVID-19 lockdown

As Britons struggle with the UK coronavirus lockdown, Simon Wood, the 2015 MasterChef champion, has shared a recipe that allows those who are missing fast-food places the opportunity to recreate KFC’s delicious chicken gravy in the comfort of one’s home.


  • Can you freeze courgettes?

KFC became the latest high street restaurant to announce it would be shutting down stores completely in the wake of the ongoing coronavirus outbreak.

The chain joins Subway, McDonald’s, Greggs and Nando’s in shutting down all operations as a result of the pandemic.

KFC’s official statement said: “We’ve decided, together with our franchise partners, to begin closing our restaurants to help protect the wellbeing and safety of our teams and of our guests.

“Restaurants will begin closing from now. They will all close by Wednesday 25th March until further notice.

View this post on Instagram

A post shared by Wood Chester (@woodchesterindigo) on

“It’s not a decision we’ve taken lightly, but it’s in the best interests of both incredible teams and all the fans that love our chicken.”

In light of KFC’s store closures, Simon Wood has shared a recipe for those who want to make their own KFC gravy.

Simon’s version, Simon’s Fried Chicken Gravy, is simple to make, using essential cupboard ingredients and is gluten-free.

So how can you make your own KFC gravy?

Simon’s Fried Chicken Gravy


  • 70ml Veg Oil
  • 700ml Chicken Stock
  • 300ml Beef Stock
  • 1 Teaspoon Cajun Spice
  • 1 Teaspoon Sea Salt
  • ½ Teaspoon Cracked Black Pepper


  • Hand sanitiser shortage: How to make your own hand sanitiser at home
  • 120g Cornflour
  • 150g Double Cream
  • 1 Bay Leaf
  • 4 Sprigs of Thyme
  • 4 Sprigs of Oregano
  • ½ Red Onion
  • 1 Chicken Stock Pot


Simon says: “Take a large saucepan and add in your vegetable oil, heat on a high flame before adding your onion, then your herbs, then finally your dry ingredients. Mix well and cook out the cornflour.”

He continued: “Add in your stock and bring to the boil for 20 minutes, skimming occasionally with a ladle. Next, add in your double cream and simmer for another 10 minutes. This will darken the colour. Strain through a sieve and serve with chips, fried chicken and coleslaw.”

For those looking for a step by step guide, Simon has also created a recipe video which can be found on Instagram @WoodChesterIndigo.

Source: Read Full Article

You May Also Like