Well, KFC’s gravy has to come from somewhere, right? A one-hour documentary revealed how the company makes their famous gravy. Viewers of the documentary, Inside KFC at Christmas, felt physically sick after finding out the gravy-making process, as the Daily Record details:
In the show, a worker explained that she makes the gravy by adding two scoops of 'crackling' to 3.5 litres of cold water.
The show's narrator goes on the reveal that the crackling is actually made up of leftovers from the bottom of the chicken fryer.
Before putting the mix into a microwave, a 'magic ingredient' is added - so secretive that it doesn't even say what it is on the packet, reports Chronicle Live.
After whisking the concoction and putting it in the microwave, the worker declared: "I'm a great believer if you wouldn't eat it yourself you shouldn't expect anyone else to eat it."
Image via the Daily Record
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I've been talking about this for years. I worked as a cook at a KFC in high school (in the 90s) and we would ladle grease from the cookers (NOT CRACKLINGS, these were always disposed of) and would pour in a powered, secret ingredient mixture packet. Never added water. Ironically, biscuits and brown gravy were the only thing I'd eat on meal breaks. Oh, and the cole slaw was good and freshly made, too.
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After Colonel Sanders sold the business, he was employed as a spokesman. He couldn't shut up about how much he hated how the corporation changed the food. The recipe change was somewhere between 1964 and 1970. But they've no doubt changed it several times.
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I miss the old gravy. Thick, creamy, and peppery. The new stuff is awful. And by new I mean the last 30 years or so. Anyone know when the change was made?
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Incidentally my first "not for family" job was as a kitchen hand at KFC. Every KFC worker could tell you this "secret", front staff and all (who often mix up the gravy, though the kitchen staff do the straining when cleaning out the fryers. As to the "secret additive", it's just a gravy packet mix stuff, not that special. The special is in the deep, pressure fried scratchings - with the flour+packet of special herbs and spices mix to the flour. Just the original recipe ones. The hot and spicy ones make rubbish gravy - and incdentally are not pressurised)
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That's what gravy is made of. And what it is MEANT to be made of. It's the bits of chicken and flour and whatnot that fall off as it cooks. Just like if you cook it in an oven and then use what is left in the dish.. (just oilier because it's from a pressurised deep fryer).
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