|
Here is another one
Recipe for KFC gravy:
During the day bits of chicken skin/fat/meat/secret spice (Yes it IS a secret, NOBODY at store level knows the proportions or exact spices) fall from the chicken while deep frying and fall to the bottome of the deep fryer in an area called a collector.
At least once a day, and sometimes twice, the fryers are 'broken down' to be cleaned (oil is drained, insides washed and scrubed, oil put back in). When we do this the collected 'bits' at the bottom are put into a large ****l sieve.
After a day of being in the seive most of the exess oil has drained and you end up with something that has the consistency of a slightly moist OXO cube.
This is the base for the gravy.
You add this and water and a premeasured amount of spiced flour mix (which is almost the same as the KFC secret mix) into a double boiler. Bring to a boil, wisk until smooth and keep for serving in a water heated tray.
(Gravy is considered 100% profit on the store's books)
THAT is how you make the KFC gravy.
|