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.
As a long-time gravy maker, the only thing that squicks me out here is the water mixed with cracklins. Cracklins are a necessary source of fat, and good for flavoring your gravy with your meat. The packet is flour, dried chicken broth, and spices. The ingredients are "secret" because of the "11 herbs and spices" myth. Making gravy at home, the cracklins (or other fat source) and flour are mixed first, with the liquid (should be broth) added afterward.
Making gravy at home, the cracklins (or other fat source) and flour are mixed first, with the liquid (should be broth) added afterward.