KFC has unveiled just how its staff make their signature gravy in Channel 4 documentary Inside KFC At Christmas – and you might be surprised.
Over the seven-week festive period, it’s estimated the fast-food giant will sell around 1.7 million pots of gravy every week, and with its brand new Christmas burger on sale, the
Team member Anne Walker revealed the delicious sauce is produced using the leftover juices from the bottom of the chicken fryers called crackling.
‘You get the crackling and then three and a half litres of cold water,’ Anne explained, as she got to work. ‘Two scoops of crackling.
‘You get your juices off your chicken and then you get your magic ingredient.’
Anne then picked up a mysterious foil bag containing the ingredients for the gravy.
‘There’s nothing on the packet to tell you what’s in the magic ingredients,’ she said. ‘Pour that in there, whisk it up so it’s nice and smooth and all the bits are all mixed up. Voila.
‘Then we just pop it in the microwave.’
Anne is a big fan of the gravy and enthused: ‘If you wouldn’t eat it yourself, how can you expect somebody else to eat it? That’s my point of view.’
She added: ‘If you’re going to KFC, you’ve got to have gravy. It’s nice gravy.’
KFC gravy in all its glory (Picture: KFC)
KFC suffered a chicken shortage in 2018, which led to desperate customers calling 999 to report restaurant closures.
However, this year, KFC has hatched a plan to make sure none of its branches run out of gravy over the Christmas period.
Supply chain planner Duncan Kuku told the camera: ‘Gravy is close to a lot of people’s hearts up and down the country and it would be horrible to run out of gravy.
‘That will allow our restaurants to double the yield they would normally get from a batch of crackling. So we could potentially send out 2.5million tubs of gravy if needed.’
Inside KFC At Christmas airs tonight at 9pm on Channel 4.