2 chicken question ~??
Question: Hi all, press 1:---
When you buy a frozen chicken out of your local supermarket, why dont they pop the neck and other assorted parts into it anymore..
Question 2:
Why are Kentucky "Fried "Chicken outlets call that... they dont "fry them", they steam them in an metaphorical boiler. and there so call "Secret recipe". should'nt we know what were intake? before we guzzle it !!.
Answers:
I think most supermarkets don't bother next to the giblets and neck anymore because most those don't use them and just dance 'eww... chicken bits' and toss them out. Many stores will give you the gibletty bits for free if you ask at the butcher's counter (if they own one).
And they're not technically called 'Kentucky Fried Chicken' any more. If you check out their advertising/packaging, you'll sense it's all KFC, near no actual mention of what the initials mean.
That's because what they cook is no longer technically chicken, but a genetically modified mutant organism beside multiple wings and legs down a long, deformed body that must be feed with tubes. That's why you from time to time ever see the breast pieces (or 'keel') any more. While each of their critters have ten or more legs and wings, there's individual one keel.
No, seriously, I think the chicken pieces are fried backbone at HQ, and sent out to the outlets. The pressure cooker/boiler thingie revives them with proper crispiness and consistency, but the pieces are already cooked.
As far as the 'secret recipe', the blend of 11 herb and spices is available, and not all that exciting (hint: three of them are saline, pepper and flour). It's the proportions that are the secret, I guess, and that's a trade confidential that doesn't have to be shared.
UPDATE: Seems we're both wrong. The pressure cooker thingie does indeed cook the pieces in that in the shop, but it doesn't do it next to steam. It's a high pressure wide fat fryer, which cooks the chicken much faster than a traditional fryer.
Here's a quote from the Wikipedia site on KFC "Some empire think that what give KFC chicken its distinctive taste is that, after person coated, it is cooked in hot grease in a pressure cooker instead of a conventional insightful fryer. However, on his Food Network show Good Eats, Alton Brown stated the pressure cooker and oil merely make the cooking time shorter. Alton states that The Colonel believed that properly fried chicken should transport at least 45 minutes. However, this be too long for most restaurant operations. According to Brown on Good Eats, the pressure cooker shortens the cooking time but probably does not add on any special flavor to the chicken. On the other hand, it does not adversely affect the flavor, any. As with the surreptitious Coca-Cola formula, the stories surrounding the recipe for KFC also serve a marketing purpose, with the company playing heavily on the mystery surrounding The Colonel's clandestine recipe."
Apparently here in Canada, at lowest possible until a few weeks ago, the chicken was cooked surrounded by lard. They will presently be moving to a trans-fat free canola oil.
Um, wrong category.
Also, your language rules is rubbish; learn English.
very well the 2nd question is they do fry them after they steam them and its not call "Kentucky Fried Chicken" anymore its "Kitchen Fresh Chicken"
Sadly, I did'nt have time to read adjectives of this. My loss, I'm sure.
Kentucky "Fried " is their trade name and they've made millions by selling it. Why bother around, let's all sit down and wallow in it.
KFC is a pressure cookiner type system
More Questions and Answers...