Whiner customers at KFC
sf wrote:
> On Sun, 17 Jan 2016 14:56:58 -0800 (PST), dsi1 >
> wrote:
>>
>> I'm guessing that the mega-franchise chicken industry doesn't have time to make stock nor do they want to deal with processing backbones. I suppose the chicken processing factory could make dried chicken stock powder as a secondary product but my guess is that the numbers just don't add up.
>>
>> My understanding is that KFC makes their gravy from a mix into which the dregs from the fryer is added. You just know that gonna make your taste buds go yippie!
>
> I sincerely doubt that, but if they did - how would adding the solid
> bits from the fryer be any different from the way a lot of Americans
> make their gravy after frying pork or chicken? Also, how is KFC using
> a powdered mix to start their gravy any worse than the way people (and
> some even post here) use Better than Bouillon to start a gravy? It's
> just done on a larger scale.
>
+1
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