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Title: The Colonel’s original chicken recipe found in scrapbook (11 herbs and spices)
Source:
news.com.au
URL Source: http://www.news.com.au/lifestyle/fo ... 3f18ce14baf986870bf28daffcfd75
Published: Aug 20, 2016
Author: The Sun and staff writers
Post Date: 2016-08-20 17:14:51 by Hondo68
Keywords: None
Views: 4467
Comments: 12
HE’S had us lickin’ our fingers for years but is the secret finally out to Colonel Harland Sanders’ tasty blend of 11 herbs and spices? The original recipe has been closely guarded since the 1940s, when Colonel Sanders began cooking his famous chicken, and is thought to be the key to the fast-food giant’s success, reports The Sun. Kentucky Fried Chicken founder Colonel Harland T Sanders. Picture: Geoff HendersonSource:Supplied The official ingredients list is locked away in a vault and only handed out on a strict need to know basis. So cautious was the Colonel to guard his secret that he had the idea to have two companies so neither would ever have access to the whole thing. Kentucky Fried Chicken founder Colonel Harland Sanders. Picture: Gary GrahamSource:News Limited The Colonel’s nephew Joe Ledington has a stumbled across a scrapbook previously owned by Claudia Sanders, the Colonel’s second wife. Stuck inside an envelope in the scrapbook is a handwritten note with the recipe alongside Claudia’s will. Claudia passed away in 1997 so cannot confirm the authenticity of the note. When asked if he thought it was the original recipe Joe said: “Yeah, I do.” He added: “I don’t want to get in an argument with [KFC’s parent company] Yum! Brands about it but … I’m pretty sure that it’s pretty close to the original.” Yum! Brands have denied that it is the correct recipe. Decide for yourself: THE ORIGINAL 11 SPICES SECRET RECIPE? (As published in The Chicago Tribune) Prep: 30 minutes Soak: 20-30 minutes Cook: 15-18 minutes Makes: 4 servings 2 cups all-purpose flour 2/3 tablespoon salt 1/2 tablespoon dried thyme leaves 1/2 tablespoon dried basil leaves 1/3 tablespoon dried oregano leaves 1 tablespoon celery salt 1 tablespoon ground black pepper 1 tablespoon dried mustard 4 tablespoons paprika 2 tablespoons garlic salt 1 tablespoon ground ginger 3 tablespoons ground white pepper 1 cup buttermilk 1 egg, beaten 1 chicken, cut up, the breast pieces cut in half for more even frying Expeller-pressed canola oil 1 Mix the flour in a bowl with all the herbs and spices; set aside. 2 Mix the buttermilk and egg together in a separate bowl until combined. Soak the chicken in the buttermilk mixture at room temperature, 20-30 minutes. 3 Remove chicken from the buttermilk, allowing excess to drip off. Dip the chicken pieces in the herb-spice-flour mixture to coat all sides, shaking off excess. Allow to sit on a rack over a baking sheet, 20 minutes. 4 Meanwhile, heat about 3 inches of the oil in a large Dutch oven (or similar heavy pot with high sides) over medium-high heat to 350 degrees. (Use a deep-frying thermometer to check the temperature.) When temperature is reached, lower the heat to medium to maintain it at 350. Fry 3 or 4 pieces at a time, being careful not to crowd the pot. Fry until medium golden brown, turning once, 15-18 minutes. Transfer chicken pieces to a baking sheet covered with paper towels. Allow the oil to return to temperature before adding more chicken. Repeat with remaining chicken. Poster Comment: Paprika is a blend of various chili peppers, so there are more than 11 H&S. There are many varieties of Paprika available. There's more Paprika in the recipe than any other herb or spice, 4 Tablespoons, so what kind you use will make a big difference. https://en.wikipedia.org/wiki/Paprika
But this week American news outlet the Chicago Tribune has published what it claims to be the secret recipe found in an old scrap book belonging to one of the Colonel’s relatives.
However this new development in the hunt for the elusive favour combination may have revealed the secret once and for all.
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#1. To: hondo68 (#0)
Thanks, I'll have the wife give the recipe a try in the kitchen in a couple of weeks.
It may be the recipe circa 1997, but it's not the original recipe. The Colonel has been selling chicken for decades, back into the 50s, the 40s. The thing called "impeller expressed Canola oil did not exist yet. Canola oil is a marketing name for rapeseed oil. It wasn't called "Canola" (Canadian oil) until recently. It used to be called "rape oil" ( which explains why they renamed it. And it was impeller expressed until recent years either. So, it may be a recipe, but it's not the ORIGINAL recipe. The original recipe certainly did not use impeller-expressed Canola oil, or any sort of impeller expressed oil, and probably didn't use rape oil either, not back then.
Where do I find celery salt?
At the grocery store. Duh! I believe that was added at the Chicago Tribune test kitchen, when they re-wrote the recipe to be more like a cook book recipe. They used what they could find at the store, IMO. All that was in the scrap book was 11 herbs & spices and 2 cups of flour. Some links to the Chi Trib story and test cooking.... Trip to Kentucky... http://my.chicagotribune.com/#section/-1/article/p2p-88139705/?related=true Deciphering the measurements and test kitchen... http://my.chicagotribune.com/#section/-1/article/p2p-88139817/ Fair enough. I can believe the herbs and spices part. There's nothing on that list other than the white pepper that seems odd or anachronistic. White pepper is not something that was in a traditional 1930s or 1940s spice cabinet, certainly not in Kentucky.
I was wrong. White pepper WAS available all over the US in the 1930s, and routinely marketed.
I'm wrong. I've found American recipes, articles and spice jars online from the 1930s and 1940s selling and referring to White Pepper. So it was a known common spice then. I myself never heard of it until I was an adult, and I grew up in a family where the ladies all cooked, and I was always fascinated by the spice rack and all of those spice jars. They never had white pepper, and that was a cross section of 7 Midwestern ladies of the 1960s who liked to cook. But apparently this one was under the radar screen, because it was known, and sold all over the country. So the Colonel's Original Recipe could have had white pepper. But definitely not Canola oil I'd say it was probably cooked in vegetable oil.
White pepper is really the same as black pepper with the outer black husk removed from the peppercorn. There is not much, if any, difference in the taste from black pepper. It is mostly used for visual aesthetics, such as white sauced seafood dishes. I'm not sure why it would be necessary to season chicken with it.
Obama has played at being a president while enjoying the perks … golf, insanely expensive vacations at tax-payer expense. He has ignored the responsibilities of the job; no plans, no budgets, no alternatives … just finger pointing; making him a complete failure as a president
The COL has been indicated in some conspiracy theories:
Interesting.
Psalm 37
#2. To: hondo68 (#0)
#3. To: hondo68 (#0)
#4. To: Fred Mertz (#3)
Where do I find celery salt?
#5. To: Fred Mertz (#3)
Where do I find celery salt?
Castle(C), Stein(G), Johnson(L)
#6. To: Vicomte13 (#2)
The original recipe certainly did not use impeller-expressed Canola oil, or any sort of impeller expressed oil, and probably didn't use rape oil either, not back then.
Castle(C), Stein(G), Johnson(L)
#7. To: hondo68 (#6)
#8. To: All (#7)
#9. To: All (#7)
#10. To: Vicomte13 (#7)
#11. To: hondo68 (#0)
#12. To: redleghunter (#11)
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