emmeyekayeee

Yes. I've watched those two top Videos before but I can't get that CMT show. I'd like to see his finished product of fried chicken. I'm kinda not interested in roasted chicken. That doesn't make my nostalgic juices flow.

No, you're right. Since I don't have one, I'm trying to replicate it as accurately as possible without one. That's why I focus so much on texture moreso than flavour. I should pick up a pressure cooker..... By the way, all that fear mongering about putting oil in a stove top pressure cooker is garbage. I've done it ~ 100 times with no ill effect. Just fill up the pot 50% max and turn down the heat after locking it. There's no problem.

Yup, I've seen that video.....quite a few times, actually. I am think that it might be one of the differences between modern era KFC, which I've grown up with (since the 70's), and The Colonel's era. I can say, with conviction, that an milk and egg wash creates way too much of a crust to be KFC comparable. I've tried it every which way, to no avail. I will, however, check out that thread. Thank you!

I've looked into Todd Wilbur's recipe, and I think that any recipe that uses egg and milk creates acrust that isn't at all like KFC. Also, I think it's more than fair to pick favourites, but I want to see if I can replicate the KFC recipe at home, taste and texture, so I can enjoy it when I want. Perhaps, after I get this recipe down pat, I'll get after Popeye's....or Church's. Yum.

The dream is to make my own from home, and enjoy it in my time and my place. But have food that brings back memories of the food of my youth. FOMY. Never have to worry about crappy service again.

Two completely different, pardon the pun, animals. There are great (if you consider the minutae great) differences in technique and ingredients. Popeye's is flakier and spicier. I wouldn't even attempt to replicate Popeye's personally. I've invested too much mindset on the KFC effort.

That's cool of you to say, thanks. But I don't want to stop until I can replicate it, and at least tie with it in a tasting competition.

Technology......

Hey. I posted the YouTube videos I made. Is that not allowed? If not, here are the urls..... https://m.youtube.com/watch?v=HUD7i4jdEJE https://m.youtube.com/watch?v=i_ZwmBDTUck

No way. That isn't KFC chicken. It might have the same taste as KFC, but that's not the texture. And texture makes up as much of a memory as flavour.

https://drive.google.com/file/d/1keOm7TxIn19oaw2KPxT4avaFeBGiTEMd/view?usp=drivesdk https://drive.google.com/file/d/1g6UlqTLcKlO7JXKVv6KGbbabrIOU5O44/view?usp=drivesdk

Oh yeah, that's the broth from my first (roasting) batch.

Sure, it takes a day or so, but it comes out nice and clear. In all fairness, I accidentally dropped some of the gelatin into this end product, so it's a tiny bit cloudier than normal. But in the interests of getting a picture out to you guys, I had to accept it rather than starting over.

I've had some real success with freezing then thawing stock on a strainer. It's comes out perfectly clear. Sure, it may take longer, but it doesn't involve any fancy or expensive techniques. The broth's gelatin acts as the chicken breast and egg white does.....a filter.

I was hoping the quotation marks would be rhetoric enough, but you get the point. I know there's such a thing as SUPERIOR BROTH in Asian cuisine, but I am aware that this isn't it. I'm now going to try a phö broth with beef bones (ox tail and marrow, as well).

So, this process seems to be the "mother sauce" of Asian soups. Is this a fair analogy? If I want to adapt this broth for various recipes, I would use this as a starting off point and then adjust as needed?

I see.....are you implying that I should steep with garlic and ginger at the BEGINNING of the boil, then remove.....or, akin to the leafy vegetables.....adding them near the end of the boil?

Ok. I can honestly say that this is the closest I've been to the FOMY (Foods Of My Youth) broth that I remember. As responders has said on here, scrubbing does, well. ...work. I scrubbed the meat immediately after boiling. I even gave it a second rince before the final push. I added two tablespoons of salt and 2 teaspoons of white pepper, thinly sliced ginger and smashed 1/2 garlic clove. The flavour was mostly absent until I added the leaf vegetables 1/2 hour before finish. I slowly heated up the broth until a tiny boil started an hour later and then I cooked for 2 hours. Like I said, the flavour didn't come through until the greens, but it sure popped afterwards. It may NOT be the "powerful" punch I may have expected or desired, but I'm thinking that's not the point. The point is, apparently, to act as an adjunct to the main actors of the show....the wontons (and maybe noodles). Kind of like holding hands after kissing a beautiful woman. Whodda think it?

Duly noted! I haven't added any salt to the broth as of yet, but I will now. I will avoid adding the leafy vegetables until near the end.

I had given myself to the whims and wherewithal of others when I decided to enjoin this forum. I let go of my preconceptions. That being said.....as I mentioned earlier....there seems to be two main camps of thought here. "Roasted" and "blanched". I followed what I would call, in a nutshell, the "roasted" method last night and I announced my results. Today, I am going to attempt the "blanched". (Interestingly, I have read the Serious Eats article numerous times. I get the feeling I'm in the "close, but no cigar" realm of brothland) This is my plan..... I'm getting some more chicken quarters and blanch them, along with the last half of the ham steak (cold water, just to the top of the meat, until boiling), and scrub the meat AND pot clean. Refill and cook for a couple of hours with aromatics (the same as my prior pot, see above). If there is anything I'm missing or doing wrong, please tell me before I ruin another broth. Picture of end product to come!

How do I add flavouring then?

Ok, so.... I used 8 quarter chickens because it was a great price at the supermarket. I roasted those in a big stock pot along with half a ham steak and the root vegetables (4" of ginger and half a clove of garlic) for two hours at 350°F. I then very gently boiled on the stove with 4 stalks of green onion, 4 leaves of cabbage, and a leek stalk, all roughly chopped. There was no scum whatsoever, and intially was quite clear, it gradually occluded as the broth reduced. I only put in 2 teaspoons of white pepper and no salt. I left it cooking on the stovetop for 8 hours. The taste, well.....there is flavour, but it's not what I would consider "strong". If fact, it tasted weak, and definitely not what I would consider takeout wonton soup flavour. There is no "unctuousness" to it. The savoury is rather unsavoury. I'm sure if I reduce the liquid some more, the flavour will intensify....it seems to me that this is a large task for such a small gain. Any thoughts? Also, I'm looking for some creative ideas for overcooked chicken parts.....

Too late! I'm half way through roasting! But.....I'll tackle parboiling presently.

Ok, no dried shrimpies. I only have one stock pot, so I'm roasting the chicken and ham first. For about an hour. Think I should put the flavourings in there, too?

I'm going to the store now. I'm getting two chickens and a ham steak, sliced in half. After respective roasting and blanching, I will add a chunk of ginger, scallion, pepper, dried shrimp and cabbage. I'll take a picture after this mad science is over. Any more suggestions? Get them in now before it's too late.