Thanks for watching Everyone! Every time we empty the fryer for the main KFC series - I’ll do another of these. Not trying to replicate the gravy of today... but what it might have been back in the day. Better than today.

@douglascampbell9809

4 жыл бұрын

Pretty much everyone I know says the the current KFC gravy is a pale imitation of what it once was. I remember a story about the Colonel spend over an hour to get his gravy right for one of his initial franchise owners.

@arreaux

4 жыл бұрын

Hello friends. Glen, I did the same project 10ish years ago. I remember reading an interview with an early franchisee who was asked what were cracklins? If I remember correctly, they are the tiny bits of crust that fall off of the chicken in the fryer and float to the top, and the bits in the the bottom of the cooked chicken storage racks. No KFC could possibly drain the fryers often enough to get that sludge and still be making enough chicken to stay open. When I think craklins; I think of Long John Silvers little crunchy bits are like what the Colonel meant.

@peterpain6625

4 жыл бұрын

@@douglascampbell9809 Yeah. That Sludge is vile... And i only go to kfc every couple of years :/

@andygump6018

4 жыл бұрын

For a comparable good fast food gravy, try Popeye's. It's a bit more spicy but it's nice. Poutine is my favorite there over what used to be KFC poutine. Also Glen, please try to brine the chicken when you make KFC again. Try make the brine and sprinkling some of the herbs and spices in to the brine that you use in the breading. Apparently it's a big part of what makes KFC taste like KFC.

@marklee81

4 жыл бұрын

Make smaller batches, so you can make more batches. Also, butter.

THANK YOU FOR THIS. Long time KFC worker here(14yrs) and appreciate the work you put into this. A couple of things though. There were restaurants into the 90s and 2000s that were still making cracklin gravy and the prep recipe was still in the manual. It was a variation of the just add water gravy that everyone else had but you would add cracklins from the machine. A specific type of fryer called a Collectramatic, was used, and had a cold well in the cook pot to collect and not burn the cracklins. I spoke to managers with whom I worked, and the said the Collectramatic produced a better tasting, more authentic chicken as well. The sludge that everyone else is freaking out over is pure flavor. You have browned the flour giving it toasty caramel notes. The herb and spices have opened up and released their oils. I could never get this without going full Cajun roux. I had always wanted to create this in the restaurant but never had the time or tools.

@dondaboyde1263

3 жыл бұрын

My husband was a manager for KFC 1992-2002. His store made cracklin gray until they changed the fryers. KFC gray was the best especially made my Ms Gloria from Athens Texas.

the colonel was so passionate about his gravy that he had special pressure fryers manufactured that were designed to prevent the precious cracklings from scorching and burning. it was called the winston collectramatic fryer.

@pepelemoko01

4 жыл бұрын

The colonel called the new gravy, wallpaper paste.

@OGStinkywizzleteats

4 жыл бұрын

@@pepelemoko01 I thought that he called the mashed potatoes wall paper paste?

@gardengatesopen

3 жыл бұрын

Together, they're a stick to your ribs kinda meal ! ☺😄 Colonel says: yep... 😒🤨

@gardengatesopen

3 жыл бұрын

@@SophieJackson1993 yes, I get it. And isn't what you're describing, in terms of KFC, isn't that EXACTLY one of the things that made KFC so famous? The secret 11 herbs and spices !!! Quite the tag line! Would Colonel Sanders had lasted so very long had we all known those 11 herbs and spices? If we could've recreated that delicious fried chicken at home, it would've been more economical to do so, what would've been the reason to buy from the Colonal?!! I'm very sure my parents would have stayed home if my mother had that recipe!!

@veltonmeade1057

3 жыл бұрын

I stopped at a KFC after a doctor's appt last Thursday and the chicken tasted great, but the potatoes were like creamed babyfood and the gravy was tasteless. There is no excuse for KFC management to allow this to happen and my bet it is caused by lazy management and poor employee performance. Probably just slopping ingredients together quickly and don't care about the taste.

My uncle use to tell us about the day he was driving in downtown Red Deer and almost ran over the Colonel with a Cadillac in the 70s, he got out and had a chat with the kind man and gave him a ride because a crowd had started gathering. I do miss their old gravy.

KFC gravy in the early 70s used to be a lot lighter colored like yours. I remember it being distinctly peppery as well.

@jackflash5659

4 жыл бұрын

I agree folks. I'm from Toronto and I would say even into the late 80's the KFC gravy was great. I also used to love their sliced bread and mixed vegetable salad around this time.

@goldsilverandiamonds

4 жыл бұрын

Yes it was peppery however it really thicked up once it cooled down. The original style gravy of the 1970's was served extremely hot it kept it more liquidly but once it cooled down or the left overs went in the fridge the gravy became a thick peppery, midly spicy gravy pudding. The cooler gravy was acually my favorite of the the two. It was almost a meal in itself and was even more flavorful than the hot gravy.

@CGTestKdnihaf

4 жыл бұрын

Did you try the Asian version of KFC gravy? Was it the same as most KFC or does it taste like what Glen and Colonel did?

@cazadoo339

3 жыл бұрын

Isnt claudia sanders milk gravy the real thing seen as it's the family restaurant ?

@maddier1388

2 жыл бұрын

All I remember in the 70s was how delicious all of it was-but I still enjoy todays.

Glen, I remember a talking head from here in the States, asked the Colonel what was his secret recipe, he replied that she should take a walk down the grocery isle that held the salad dressings, and look for the "instant Italian" package. She did, and it listed 11 herbs and spices..... Bingo!!!

Glen's "1 more time" always seem to be multiplied by 3. I thoroughly enjoy these episodes.

When you started talking about "the sludge in the bottom of the fryer," I was reminded of a reference in one of Sir Terry Pratchett's _Discworld_ books, where a passing mention was made to the BCBs (Burnt Crunchy Bits) in the cooking oil of a greasy-spoon diner one of the guardsmen liked to visit.

@georgeprout42

4 жыл бұрын

None other than Sam Vimes: wiki.lspace.org/mediawiki/Burnt_Brown_Crunchy_Bits

@carolineconnelly8620

4 жыл бұрын

The Fifth Elephant talks about the high levels of BCBs in the fat deposits that the dwarves were mining. Why do I know such things off the top of my head?

@justmutantjed

4 жыл бұрын

@@carolineconnelly8620 Because you read good literature? And because it was freakin' funny as heck?

@Technolifter

4 жыл бұрын

Fellow Kevins weeee

@Terri_MacKay

4 жыл бұрын

@@carolineconnelly8620 Because you've read the Discworld books, and that makes you awesome!! 😀

Excellent video as always Glenn! My father used to tell me how the Colonel used to describe the corporate gravy as "wall paper paste", and the conglomerate that owned KFC tried to sue him. However, being as his name and likeness were being used to sell the product, the courts decided that he was allowed to be critical of the quality of said product. I'm not sue how accurate that story was, bu I always found it amusing. Sadly, they did change the gravy for a while in Canada as well, even to the point of using an obviously corn starch based gravy. Recently, they seem to be trying a return to the old style, but it still doesn't taste the same.

I remember being a kid with my parents driving cross country stopping at a Kentucky Fried Chicken ant telling the nice lady behind the counter how much I liked the gravy. She said it was so good because they put the chicken crumbs into the gravy after it is done cooking. That’s how I have done it ever since.

@veltonmeade1057

3 жыл бұрын

Interesting, and I will remember that also.

The first Kentucky Fried store to open in NZ was in Royal Oak , Auckland in 1974. The queues of people stretched for 2- 300 yards. That chicken was fantastic ! We had never had anything like it in this country before , but the real 'KILLER ' , was that gravy !!! As a voraciously hungry 11 year old kid , I could of eaten it all day long ,forever !!! That's how great it was. I thought it was like a stand alone meal all on its own. From research , I know it could be very time consuming to make the Colonel's way , and there was a lot of skill involved in making it to his satisfaction. It was very dark brown , it had a thickish soup like consistency and it had the taste of a beautiful beef meat pie. I thank God that I got to taste it the way the Colonel intended it to be !!! The 'MUCK' served up today is a hideous disgrace !!!!!!!!!!!

Hmmm, nothing beats a cup of fryer sludge in the morning.

When I worked at KFC in Australia 18 years ago, we used the gravy fines (sludge), gravy powder and water. Delicious. Even better when using the fines out of the dedicated hot n spicy fryer!

My Grandma Katherine taught me to add the spices to the flour and brown them for a minute before adding anything. She also made the best biscuits. Her gumbo was the best, and peach cobbler was to die for. I sure miss her... So nothin to do with KFC, I was just thinking about really good food and memories.

She is a Hoot!!! Yep... when I worked at KFT in '71-74, we had the big automatic cookers that would cook 20 chickens at a time. Five racks, 4 per rack. At night we would drain and open up the 'cracklin' pot at the bottom of the cooker. Drain all the oil, then take the lid/front off of it and scrape the cracklin into a bain marie and put it in the cooler. Then the next day, we would dump the cooled chunk of grease/cracklin onto a big cutting board, cut off the grease that had floated to the surface and hardened, then cut up the cracklin in to chunks to make gravy. Just like making gravy in the frying pan at home... almost! Great video!

Six weeks in lockdown and one of the highlights is watching two Canadians eat KFC gravy. Such is the pandemic life. What’s weird is that I’m enjoying it and actually learning a thing or two. Keep up the good (entertaining) work in the kitchen you two, and thanks for asking the lockdown enjoyable !

I have not seen that Gravy in years. I mean, it was pretty much phased out in my childhood after a while, but it was there for a little bit, and that one you made, that's the stuff. That's the stuff that I wish we even remotely got instead of the water syrup that we get now days. I wouldn't use the other stuff for anything.

I'll bet your gravy runs circles around the colonel's. What you've made is a southern-style cream gravy, what every southern cook makes after frying chicken, pork chops, and the like. You take the drippings with about 2 tablespoons of the frying grease. Add 2 tablespoons of flour and whisk until well blended. Then, pour in milk and continue to whisk until smooth and the flour has had time to cook through. Season to taste with salt and pepper. Voila! Southern-style cream gravy.

@spitfire3984

4 жыл бұрын

The Colonel was a southern cook. I bet Glen’s gravy runs circles around the KFC garbage they serve today. I’m thinking the type Glen made is very similar to the Colonel’s.

@veltonmeade1057

3 жыл бұрын

Thanks for the southern gravy recipe and I am going to try this some time.

@veltonmeade1057

3 жыл бұрын

@@keepingittight Thanks for the tip.

Glen, thank you so much for sharing these wonderful recipes and videos. Really has been comforting to watch them during the pandemic. Thank you!

@DrakethNamikaze

4 жыл бұрын

It's a travesty that he doesn't have a million subscribers yet.

I remember The Colonel being interviewed on the Johnny Carson show and saying he was upset that they no longer used Miracle Whip in the cole slaw.

In interviews I've seen. The Colonel said he fried his grease till the Cracklins float.

@monkeyman2174

4 жыл бұрын

Yes I think Glen missed out on that!

Could the ‘sludge’ as you called it be considered the fast food version of a fond.

@HeatherNaturaly

4 жыл бұрын

It's called dripping in Britain.. lol

@joantrotter3005

4 жыл бұрын

@@HeatherNaturaly, I'm an American, and have always called it drippings too.

@bobbiusshadow6985

4 жыл бұрын

I think Glen used 'sludge' just to be descriptive. It's 'fond' where I'm from, with the occasional 'drippings', from time to time.

@mrpink3338

4 жыл бұрын

yes, its a kind of fond in my opinion.

@spitfire3984

4 жыл бұрын

I’m from the southern part of the US and we call it drippings.

Hey Glen, I just finished cooking a batch of chicken (Dustin's recipe). I modified a recipe by adding about 30gr of MSG and reduced salt by same ammount. It tasted exactly like KFC's. Also made a gravy same recipe as in this video and used Dustin's KFC seasoned flour plus about a 1/2 tsp of seasoning alone additional. Hope this helps you in cracking KFC recipes :)

Come on Glen, don't say you will only do one more of these. I absolutely love seeing you try to match classics and the KFC Gravy is a classic if you can find the secret for us. Keep going.

Your channel is so AWESOME! You explain things really well and I love the taste testing you do at the end with your friend. I look forward to visiting Canada someday! It looks amazing! Salutations from Australia!

that's how they taught me to make it in 1979 my first job KFC in Rochester NY but I remember white pepper was added

So I was searching for the KFC gravy recipe on KZread and this channel was one of a myriad of choices. I was captivated with the approach and the research that led to the first attempt! I’m looking forward to the progress in this endeavor! Thanks for sharing! ☮️🖖🏽

the amount of spoons used in this video is off the charts.

Thanks for all of the lockdown videos.Really good channel.

thank you for sharing and all the research you put in to bring awareness , realization & insight not only to the KFC chicken & the KFC gravy but into the man who started the KFC experience, truely a legend, i remember in the early 60's every weekend picnic going to the lake always included a bucket of KFC, AND WHEN I WAS OLDER IN THE LATE 70'S & 80'S I would go to the KFC outlet & order corn fritters, toasted chicken salad sandwich made with the KFC chicken, this was so good, i appreciate your video & the memories of being with family & friends enjoying the colonels recipe it has brought back fond recolection of good times, i live in the mountains & it is far from a KFC, but when I get the chance i love dipping the chicken in the gravy, braden / emerald lake BC & lake louise AB

I would not use the seasoned "chicken flour" just the pan skimmings with plain flour. Color of roux always effects taste, darker = stronger just as light toast vs dark toast. Étouffée roux is caramel dark & almost bitter, not blond (mild) like sawmill gravy. You want some really special gravy, save drained liquid from salmon when making "salmon patties". Put in measuring cup and add milk to make 2 cups. Use the oil in the pan to make blond roux (1/4 cup oil + 1/4 cup flour + 1/2 tsp cracked black pepper) + (add the 2 cups liquid to the "cooked" blond roux) taste for salt, it'll take more than you expect because of the flour. Cook to your desired consistency. Put salmon patty on mashed potatoes, cover with gravy serve with side of green peas, spinach or collards and lots of southern biscuits. Have soft butter and molasses or honey on the table. This is a real "happy meal".

Cooking the Roux longer will most certainly affect the flavor and might be the thing to add a little more depth and punch.

Julies description of the flavor comparison is hysterical 😂😂 love it

Glen, I think you started out on the right path, but I recommend less flour in the roux, I think. Then let it brown on low heat- that allows you to add color slowly and release more flavor from the "fond". This seams like a mix between giblet gravy and milk gravy. I grew up in Kentucky but, we had one or the other, never a mix of the two. Thank you, I'm enjoying this.

Colonel Sanders has made the brown gravy texture recipe for the mashed potatoes, but it would also go good on "Extra crispy" fried chicken as well. But you did good on making the copycat gravy texture from KFC. I do absolutely love their gravy from when I do go over to Kentucky Fried Chicken. Thank you for showing the viewers about the recipe texture of gravy.

I used to work in a KFC in northern Alberta back in the late 80's. We drained the Cracklin through paper filters till almost dry and we used a much higher ratio to the "flour" mix. Also we got the "11 herbs & Spices" premixed in the flour bags (20Kgs). We did not use any stock just milk/cream and some water. The fryers were custom made with a special catch basin that prevented the Cracklin from burning but kept them hot. We shook the chicken a lot and that caused use to have 3 to 5 litres per fryer per day. The oil was drained/filtered at the end of every day and the fryer was cleaned.

@tayacrane1222

2 жыл бұрын

Wasn’t it milk powder

When cooking a roux for chicken gravy you must cook the roux until the color of peanut butter and smells like toasted bread. You have to cook the flour granules in the fat to encapsulate them and get rid of the "raw flour" taste. KFC uses MSG in their gravy formulation. Many fried chicken restaurants do that.

Love the gravy video The colonel definitely was a character

when I worked in KFC they said that version at the time was gravy made with the crackling, (stuff from the bottom) crackling sounds better.

I worked at a privately owned KFC franchise in 97 or 98 in Alberta. They would use the craclings, KFC flour (same stuff that went on the chicken, so flour plus the herbs and spices), powdered milk, and water. The gravy was definitely fantastic. However, I went about 20 years after quitting without buying KFC - I finally bought some last year when a friend from Brazil visited with her daughter - and I have been terribly disappointed to see what the gravy is like now.

I remember KFC gravy being more spiced or herb-y/creamy than the meat gravies my mom made. Didn't know what a southern biscuit gravy was as a kid growing up in Canada.

Coming from the deep south and watching my mom, my grandmother and great grandmother cook, I saw 3 types of gravy, which I use to this day. 1 was breakfast gravy that was the grease and fond from the sausage or bacon cooked, flour cooked to brown and then water added and seasoned. The second was the dinner gravy where the fried meat drippings were used, flour til browned then chicken stock and milk was added. The other was a "holiday gravy" that was kept neutral with no meat drippings that consisted of lard, flour til brown and milk.

Bean counters the bane of quality and taste everywhere :) do you eat all your excess or are the neighbors well fed ? :-)

I remember the gravy from when I was a kid. It’s not the same now. I miss the old one.

KFC is the best series!!! Can't wait to have more!!

I can't wait to try this copy-cat. i went to KFC yesterday (Fr. Lee New Jersey) and was so very very disappointed. I grew up in central KY, in 50s/60s, remember the early KFC chicken and gravy (Excellent!) Remember meeting the colonel and went to his wife's fantastic restaurant in Shelbyville KY many times. (Claudia Sander's).. The food was just so much better and yes the gravy did have drippings and pieces of sausage in the gravy...

Really cool seeing this simple old-school recipe. Sanders vendetta against the current gravy was legendary. Apparently KFC actually sued him for defamation, only to promptly back off when he made it clear he wouldn't back down and the fear of the resulting PR nightmare from the founder of the company, in a courtroom, decrying their current gravy as wallpaper paste.

I read that the Colonel once said the 'new' gravy "tasted like library paste".

Yes that is true, I'm in Australia and my youngest brother worked at KFC and he said that was how they made the gravey, cool video, thank you Glenn and Julie, love your videos 👍🏻👍🏻👍🏻👍🏻🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘

I remember the gravy being one of my favourite things back in the day, it was delicious. Today it's flavourless wallpaper paste, just terrible, any flavour is just completely watered down

A friend of mine worked at KFC for a while and he told me that they definitely added the "sludge at the bottom of the fryer." He swore it tasted completely different without it.

Yeah they were doing that at KFC in Australia but we were using powdered milk I think. Got the sludge from the bottom of the chicken fryers. Called them "gravy fines"

Delicious!!! Hello from Malaysia 🇲🇾

My friends in New Orleans do a very similar thing. But they put the flour in the oven for about 45 minutes until it is the same color as cinnamon. That gives it a darker color for their gravy.

Beautiful looking nice video

I worked for a little while at a KFC in Ontario (when it was part of Scott's) in the early 90's but even though I remember alot about the chicken part don't seem to recall much about the gravy, by that point we were just combining the "sludge" with a pre-mixed gravy stock and water in a large vat that could be rotated (it had a spout on the lip of the vat so you could rotate on its axis to empty into containers,etc) and brought it to a slow simmering boil and just left it on a steady heat all day to be used as needed. It was large though like the vat/pot whatever would hold a couple kitchen sinks worth of liquid, and made from heavy gauge stainless steel.

I'm enjoying this series so much.

We saw the two different KFC gravies here in Northern California at the same time, depending on which district you were in. The San Francisco Bay Area switched to the 'brown gravy mix' version in the 1970s, but the San Joaquin Valley kept the 'whiter' gravy up until the late 1980s/ early 1990s in some spots.

LOL this is the only way I know how to make gravy,. Bacon, sausage, chicken. Anything fried🤭 I am 65 and it has never failed me💯

The “flour” we used was from the same 11 herbs bag we’d roll the chicken in, not just plain flour. IIRC we’d take the sludge from the bottom of a fryer, add a cup of the 11 herbs flour in a huge pot on a gas burner, let it simmer for x time on low until we could get most of the excess grease out, then add a LOT of water, possibly more of the 11 herbs mix, then let it continue to simmer while constantly stirring until it congealed. This process was SUPPOSED to last for hours, and usually one of the more “senior” kitchen guys would handle it. But if we were short on gravy and needed it quick, or if the cook was lazy, we’d cut the process short and you’d end up with watery gravy that hadn’t thickened. This was 20 years ago though so don’t take my word on the accuracy, I don’t remember it in great detail. Edit: FWIW I do seem to recall adding powdered milk to the gravy now that I see it mentioned. This is in southern Alberta.

Back in the '70s the Colonel said the gravy wasn't fit to give to his dogs. KFC sued him for libel. the court threw the case out ( I guess because the judge felt that the gravy wasn't fit to feed to dogs.. ) Harland Sanders also opened a competing restaurant called Claudia Sanders: The Colonel's Lady ( which is still open in Shelbyville, KY under the name Claudia Sanders Dinner House)

Looks great Glen, Glad to be a friend:)

try it again using powdered milk and1 -2 !teaspoons of your spice, and use half and half use whole wheat and white flour, place the cracklings in the fridge overnight, it actually the little bits of chicken that fell off during frying, that made up the cracklings and it was pure lard, in Canada from Maple leaf,

Most excellent

yes the gravy changes often here in Australia.. some sites do a better job of it than others... I agree it has changed over time as well... I always knew the spice mix was in it too...

Oh, they were so good. Terrible, now. Colonel Sanders was right lol. About everything. And the chicken was crispy, fries were crispy. The coleslaw used to have carrots...way back when. Never liked it the way it is, now. And chicken ..was so good. Now, even if you ask for them to cook the chicken more (until crispy) it still sucks lol. They actually can't do it because of the timer on it. I don't really eat it anymore. Not cooked right, and not crispy. Why buy a business when you want to shame it. lol

@monkeyman2174

4 жыл бұрын

The timer is adjustable on cooker, so yes they can, but it is too much hassle for them with batch size etc. I agree with you on everything else. Chicken was so good! Gravy too compared to now.

@supercooled

4 жыл бұрын

Fries were for a time, a very long time according to my childhood memory was soggy which made it iconic... I wouldn’t say better but it worked for kfc as you poured their signature gravy all over it. Roughly from the periods 1988 ish until about 1999 or when they switched recipes making the fries crispy.

@peterpain6625

4 жыл бұрын

Completely agree. KFC went to shit since the 90s :/

@boogiedaddy3434

4 жыл бұрын

Where are you located? I'm just curious as to whether the slaw no longer having carrots is a regional thing because our KFCs in NC and VA still contain carrot. Just had some 2 days ago.

@MetricJester

4 жыл бұрын

@@boogiedaddy3434 The coleslaw in Ontario has been green slime since I was a little boy in the 80s.

the full gravy thing in the us and Canada just confuses the British

@Terri_MacKay

4 жыл бұрын

@@RichardWestmoreland I'm Canadian and the white gravy is an American thing that I just can't get my head around. I think that gravy has to have a meat stock base, and (preferably) no milk or cream.

@gardengatesopen

3 жыл бұрын

French Fries dipped in white gravy (such as Glen's & also the chicken fried steak gravy) is soooo much more like comfort food than fries with dark gravy! It's thick & Fabulous!!!

@cazadoo339

3 жыл бұрын

How ? I'm not confused and I'm British

Those biscuits look amazing, I want to bite the screen!

Fryer gravy would make an awesome base for gumbo. Looks like like that milk chocolate brown roux you use as the thickener in the stock.

Colonel Sanders used to say that the gravy wasn’t “fit for his dogs.” This was after he sold out.

I remember the day that I tried KFC again after not having it for a while, they changed the gravy, I'm pretty sure they're using a Knorr or Lipton chicken flavouring in it now. It tastes like Chicken Noodle Soup!

One of my favourite things about eating KFC is to take some of the crunchy skin, wrap it around a few fries and dip it in the gravy.

@supercooled

4 жыл бұрын

I loved their crispy recipe and come to think of it, I think it can be liken to pork rinds except this is chicken or poultry rind.

I'd skip the milk and cream to achieve the flavor and texture from the 1970s. The gravy back then was still quite good by most people's standards and it's what most hardcore fans of KFC identify with. I made my own version of the gravy on a simple whim; it's stupidly simple and comes quite close: 1. Add three tablespoons of your already used frying oil to a pan and heat it up. 2: Add two Tbsp of the seasoned flour you used to coat your "KFC" chicken (set aside in advance) to your pan and make a roux (adding some cracklings at this stage could really amp-up the flavor, though I rarely tend to do that). 3. When your roux is looking good, gradually add approx. 3/4 cup of water and stir to the desired consistency, though it should thicken-up quite fast. Step 4 is optional but recommended... punch it up with a few turns of ground salt and pepper and give it a final good stir. What you'll get is a gravy that matches the flavor of your fried chicken, much like what KFC gravy used to taste like. As a footnote, if The Colonel thought the gravy was crap back in his day, he'd be horrified and mortified by today's KFC gravy, not to mention the chicken.

The KFC gravy I used to love was more the colour of what you made. The darker stuff they are using now tastes like a package gravy mix. The last time I had KFC gravy, I found a few random fries in the bottom of the tub. Total turn-off. The hubby, being from Nfld prefers Mary Browns so after the fries in the gravy incident, we pretty much quit KFC and do Mary Bowns or homemade.

@peterpain6625

4 жыл бұрын

Bet they just forgot to send the bottom-of-the-fryer-sludge through the blender ;)

KFC’s gravy is much different than what I remember as a kid. I think they use a commercial flavor base. Personally, I think it’s a mixture of beef and chicken base with oil and water as opposed to chicken grease and milk or cream.

When I worked at KFC 15 years ago, I worked with an older lady who'd worked with KFC since the 70's and had met the Colonel back in the day. When I worked there, our gravy was made with a packet of brown powder and hot water. Add water to powder in a bowl, stir until congealed, fill cups, and you're done. This lady told us that they used to use the "cracklin's" from the bottom of the fryers as the gravy base. One night, we decided to make it the old fashioned way. However, we didn't use Milk or Cream. It was cracklins, breading flour (the same flour used to bread the chicken), salt, pepper and eggs. We only used what we had on-hand at the restaurant, hence the egg instead of milk. But, I think Southern-style gravy is made that way anyway. Anywho, that's my story and that's how we made old-fashioned KFC gravy one night.

Growing up in the south we had fried food almost every night and there was always gravy. I used to tear up bread and cover it in homemade gravy.

I tried figuring out this recipe for myself and eventually found that if I made the gravy with chicken stock instead of milk or cream it was almost identical to KFC gravy. The chicken stock I used was an instant stock product that has to be mixed with water which is what I suspect a restaurant would use. That's no doubt cheaper and less likely to spoil than milk and cream for a restaurant looking to cut costs.

Thank you

I've hated KFC gravy my entire life, so it's really interesting and validating to hear that the colonel also hated it!

I grew up in Edmonton Alberta and KFC never had gravy with mashed potato's it was a white gravy with fries you dipped into the gravy. When I moved to Minnesota KFC was selling potato wedges and brown gravy with mashed potato's. I miss the white gravy and fries.

I think with your/original rich method would enhance mash potatoes. You might want to brown roux first with butter, get real dark browning easier. Then add fryer's chicken grease as flavor changer/enhancer.

I make homemade chicken nuggets all the time. I have decent amount of sludge left over. I need to try and make gravy from it. Thank you for the ideas

ah the legendary coronary gravy. i think this is more about nostalgia for the sake of nostalgia. better tasting, healthier alternatives are there...

A pinch of ginger powder and 1/4 teaspoon of white pepper does wonders YUMMY.

The mashed potatoes from KFC in Canada are indistinguishable from standard Shirriff flakes. I've had a bag of their flakes in my kitchen for weeks, from when they had to get rid of some stock after thanksgiving and started shedding to the employees. They are not allowed to do that anymore.

when making at home could you use the left over breading and milk wash ?

@hyszygy

4 жыл бұрын

That you rolled raw chicken around in?

@eugenb.8448

4 жыл бұрын

That would make sense. And as it’s cooked through in the pan no worries about salmonella. Plus less waste

@williamjackson5942

4 жыл бұрын

@@hyszygy That's what they did, its entirely safe once cooked.

i like how they put the mic INSIDE their throat so you can hear every single little noise as they chew, swallow and swish spit around. That sound just gets to me. Not bashing the videos though, love Glen.

Glen, gotta go to Popeyes Chicken. I haven't had KFC since Popeyes opened in our area in the 2000s. Popeyes gravy is more of a red eye gravy with excellent flavor. Their red beans and rice is killer. The chicken is not fatty and greasy like KFC has become in the states.

@justaguylou

4 жыл бұрын

I like Popeyes best...Even better than Chck-fil-a. Chicken sandwich rocks...and it's $4. Best deal around.

It's cute that you assume it's not just a powdered or canned gravy.

Is it possible to recreate original KFC chicken and gravy without getting good chicken?

In my opinion, why the KFC gravy gives you that initial hit of favour and then tails off, has everything to do with the artificial favours being used... I'm not sure if you have ever read the book, The Dorito Effect, by Mark Schatzker. The author of the book describes, in detail the manufacture of favours, and the psychology of how your brain interprets these favours!

Damn....this what I subbed for .

It's been ages since I've had KFC. I have a friend who loves their gravy, I can't understand that, I recall thinking it was absolutely awful. Something I wish someone could figure out how to duplicate was a recipe from a fast food Mexican place called Zapatas that existed in US midwest late 60's to early 70's before being bought out by Taco Bell. At least I think that was what happened, but not sure? They made something called a Red Chili Burro, that was a flour tortilla, shredded beef, and a fabulous red sauce. Decades later there was news they were reopening in the area. Same name, same signage and design. Those who fondly remembered their food were so excited to be able to once again have that flavour we had been missing. But what they now sold was nothing like the original. It was made with ground beef and the red sauce was meh. We were so very disappointed, never went again. I don't think they lasted long.

Instead of just regular flour for the roux, you might want to try your KFC dredge with the eleven herbs and spices to give the gravy some extra flavor.

I make an easy gravy. Bacon drippings for flavor, butter, poultry seasoning, black pepper, chicken broth and flour. I make a roux and I can add mushrooms or sausage to it then add the 1 cup broth and 1/4 cup of flour and its great. Homemade gravy will always taste better than commercial gravy. Most restaurants don't make it from scratch anymore. So don't expect it to taste the same, in fact yours is better and probably healthier from lack of fake flavors and preservatives (as healthy as gravy can be 😉 )

I used to wonder how gravy was invented as a kid. But as an adult having to make i learned to make a dollar stretch. Growing up in Texas, my grandfather used to talk about growing up on a farm and being poor. You used EVERYTHING! Leftover bones for broth or the dogs, fat for lard, and so on. Yeah it was fatty but people definitely burned off that fat working! Problem is we kept eating that way and now. We don’t work off that fat fooling around on Netflix and whatnot. The Colonel probably grew up the same way.

I'm really glad this channel doesn't give me disgusting sound effects for tasting.

Pretty sad corporate greed has turned a simple delicious meal into a mess, I can bet Harlan Sanders is one ticked off man right now watching his love for people and his food being commercialized in the manner it has 😠

my son did an experiment with the kfc gravy also, and basically it turned out as yours did, then he browned the flour... that was the trick... his now revised version is identical to kfc...