Kfc Gravy (Copycat) - cooking recipe

Ingredients

LIQUID INGREDIENTS
2 cups cold filtered water
2/3 cup cold nonfat milk
1 1/2 teaspoons Kitchen Bouquet
1 teaspoon Worcestershire sauce
1 drop sesame oil
DRY INGREDIENTS
1 1/2 tablespoons cornstarch
2 teaspoons chicken bouillon powder
1 teaspoon onion powder (not onion salt)
3/8 teaspoon paprika
3/8 teaspoon seasoning (Bulk KFC Original Recipe Seasoning (Copycat))
1/4 teaspoon celery salt
1/4 teaspoon ground sage
1/4 teaspoon seasoning salt (Lawry's)
1/8 teaspoon Accent seasoning
1 pinch ground thyme
ROUX
3 tablespoons vegetable shortening
2 tablespoons all-purpose flour

Preparation

NOTE: THIS RECIPE REQUIRES 3/8 TEASPOON OF MY Recipe #453973. BEFORE ADDING THE SESAME OIL TO THE BROTH, DISPENSE 1 SMALL DROP INTO A SPOON FIRST, TO AVOID EXCESS SPILLAGE.
WHISK together the LIQUID INGREDIENTS in a large bowl.
MIX together the DRY INGREDIENTS in a another bowl.
QUICKLY whisk the DRY INGREDIENTS into the LIQUID INGREDIENTS, until thoroughly dissolved.
MELT 3 tablespoons vegetable shortening in a medium saucepan over low heat; STIR in 2 tablespoons all-purpose flour; COOK the ROUX ingredients slowly over medium-low heat until just bubbly (do not brown roux!).
POUR the blended broth mixture into the roux in saucepan; WHISK until mixture is thoroughly blended.
BRING gravy mixture to a boil while whisking constantly; BOIL one minute; REDUCE heat.
SIMMER until gravy deepens in color and desired consistency is reached, whisking as needed.
REMOVE gravy from heat and allow to cool slightly before serving, stirring a often to avoid a skin from forming on surface.
SERVE and enjoy!