"If the mountain will not come to Mohammad, Mohammad must go to the mountain".
This phrase accurately summed up the dilemma KFB has faced since finding out that Kentucky Griddled Chicken (KGC) was being trialled only in the North East. It seemed our only option for a taste was to go there ourselves, however with our lack of budget it seemed we were doomed, but then, a miracle, the mountain did come to KFB.
On Sunday 12th of July a mysterious benefactor couriered a Griddled Chicken Ciabatta from Durham to our branch office here in deepest darkest Staffordshire by the medium of a 1994 dark blue 1.6l 16v Ford Escort.
It had traveled a distance of 187 miles in roughly 3hours and 14 minutes and reached my hands at 3.47pm.
The GCC was modestly wrapped in unassuming packaging, the type used for standard fillet burgers, I assume that specific packaging is still in the design phase.
Arriving home I was now faced with another dilemma, how to accurately restore a masterpiece to it's just cooked glory? I consulted a professional chef and followed his instructions. He advised a full strip down to its component parts, and so I duly separated Chicken, ciabatta, cheese & lettuce. I discarded the now terribly wilted lettuce and replaced with fresh, wrapped the Chicken in foil and reheated at 200 degrees centigrade (gas mark 6) for 6 minutes. I placed the bun in the microwave for a mere 15 seconds before transferring it to the oven for a minute to help it return to its former levels of crispiness.
When reheated I reseated the Chicken breast upon its bready throne and added the cheese, lettuce and bun top. fragile tendrils of steam escaped from the burger and my first bite revealed the juicy interior of the breast, the reanimation process had been a resounding success.
The breast was flecked with finely chopped green herbs which gave the burger a fresh healthy and aromatic taste unlike the familiar crunchy texture experienced elsewhere across the range. This particular example had suffered from a lack of sauce, having been thoroughly absorbed by the bread.The bread itself though was good, crisp without being abrasive on the mouth, it was light and flavoursome. Although at first the product looked small, it was densely packed and would make a good lunch, However a very
hungry man may want to add a mini fillet to his order.
On this occasion I will not offer a rating due to these mitigating circumstances of KFB being responsible for the reheating.
It is still my ambition to try a freshly cooked example of a GCC in the opulent surroundings of a KFC restaurant but this has certainly piqued my interest. This product is an historic milestone for KFC but one worthy of our attention.
This phrase accurately summed up the dilemma KFB has faced since finding out that Kentucky Griddled Chicken (KGC) was being trialled only in the North East. It seemed our only option for a taste was to go there ourselves, however with our lack of budget it seemed we were doomed, but then, a miracle, the mountain did come to KFB.
On Sunday 12th of July a mysterious benefactor couriered a Griddled Chicken Ciabatta from Durham to our branch office here in deepest darkest Staffordshire by the medium of a 1994 dark blue 1.6l 16v Ford Escort.
It had traveled a distance of 187 miles in roughly 3hours and 14 minutes and reached my hands at 3.47pm.
The GCC was modestly wrapped in unassuming packaging, the type used for standard fillet burgers, I assume that specific packaging is still in the design phase.
Arriving home I was now faced with another dilemma, how to accurately restore a masterpiece to it's just cooked glory? I consulted a professional chef and followed his instructions. He advised a full strip down to its component parts, and so I duly separated Chicken, ciabatta, cheese & lettuce. I discarded the now terribly wilted lettuce and replaced with fresh, wrapped the Chicken in foil and reheated at 200 degrees centigrade (gas mark 6) for 6 minutes. I placed the bun in the microwave for a mere 15 seconds before transferring it to the oven for a minute to help it return to its former levels of crispiness.
When reheated I reseated the Chicken breast upon its bready throne and added the cheese, lettuce and bun top. fragile tendrils of steam escaped from the burger and my first bite revealed the juicy interior of the breast, the reanimation process had been a resounding success.
The breast was flecked with finely chopped green herbs which gave the burger a fresh healthy and aromatic taste unlike the familiar crunchy texture experienced elsewhere across the range. This particular example had suffered from a lack of sauce, having been thoroughly absorbed by the bread.The bread itself though was good, crisp without being abrasive on the mouth, it was light and flavoursome. Although at first the product looked small, it was densely packed and would make a good lunch, However a very
hungry man may want to add a mini fillet to his order.On this occasion I will not offer a rating due to these mitigating circumstances of KFB being responsible for the reheating.
It is still my ambition to try a freshly cooked example of a GCC in the opulent surroundings of a KFC restaurant but this has certainly piqued my interest. This product is an historic milestone for KFC but one worthy of our attention.
1 comment:
brilliant! love the video. can't wait to try this at some point!
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