If you've ever gone to the local fish & chip shop and wondered how they create that delicious chicken salt seasoning on their chips - the recipe has been revealed!
MasterChef Australia winner Adam Liaw recently wrote a piece about chicken salt for The Guardian when the daughter of the 'chicken salt' inventor got in touch with him.
It then led towards a trail that eventually got him in contact with Peter Brinkworth, the man who invented chicken salt and sold the original recipe to the business that bought over his wholesale warehouse 'The Gawler Chicken Shop'.
As written in Adam's article, "He mixed his original chicken salt in the shed where they prepared the birds for roasting. It was a blend of ingredients from his kitchen, as well as a few wholesale products from his warehouse."
"His original chicken salt included onion powder, garlic powder, celery salt, paprika, chicken bouillon and monosodium glutamate. The vibrant orange-yellow colour came from the addition of curry powder. He can’t remember the specific brand but, as a lifelong Keen’s man, he suspects it might have been that."
Unfortunately as time passed, he forgot the exact quantities, but he still whips up his own batch that says is always "better than the commercial varieties".