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What is broasted chicken?

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Someone asked that question on the SF board, so it seemed better to answer here.

"a ... method of preparing chicken, meats, and fish by combining pressure cooking and deep frying concepts,"
http://www.broaster.com/about.htm

According to this topic you can't make it at home but you can get close.
" it is not only the process of frying chickens under pressure, but includes a special marinading process, and that it is NOT available to home cooks."
http://www.ochef.com/374.htm

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  1. Funny, I haven't had it since I was a kid or thought about it. Seems even like pre-KFC ago. I remember it being good but nothing spectacular.

    1 Reply
    1. re: Cheesy Oysters

      Agree with you on this.

    2. Hmm..."NOT available to home cooks." Right, NOT available to home cooks who don't want to burn the house (neighborhood?) down! I suppose even under the current administration this IS still technically a "free" country. But does that mean we should, without any special training or wildly expensive insurance policies, be allowed to fill a pressure cooker full of oil, crank it up all the way, throw in a chicken, er...grease covered flaming 5 pound missle (IED I they're called in Iraq these days), cross our fingers and hope for some broasted deliciousness?
      That's what "...combining pressure cooking and deep-frying concepts" sounds like to me.
      Just check the date on your fire extinguisher first and it's all good.

      9 Replies
      1. re: niki rothman

        There was an article about broasting years ago in the Washington Post. From what I remember, it's not that you can't use the concept but the "broasting" technique is trademarked and you can't buy the broasting equipment and all that comes with it.

        1. re: chowser

          Yeah, that's right. And those broasted potatoes were pretty good as I recall.

          1. re: chowser

            Just to be pedantic: the term "broasting" is trademarked; the technique is not. However, you cannot buy the patented equipment from anyone but the Broaster company. And as another poster pointed out, do you really want to combine high pressure cooking AND deep frying without having an advanced degree in mechanical engineering?

            That said, I had some in Michigan some 20 years ago, and thought it was mighty tasty.

            1. re: KevinB

              You can also get broasted chicken up near the Kitchener Waterloo area up in Ontario... at least at one place I know... very moist result.

              1. re: Blueicus

                I've had it. It's excellent. Anna Mae's in Millbank. It's a bit outside St. Jacobs.

                There's a place in Sarnia (Cravin's) that does it was well it seems.

                DT

              2. re: KevinB

                I was trying in my usual sort of lame way to be funny about a serious question. Because pressure cooking involving even just plain (hot) water based liquids is notoriously dangerous if, one: you have an older pressure cooker (newer, more expensive models have elaborate safety features), or two: if you don't know what you're doing, and from some of the shenanegans I've read about on the home cooking board, like questions about how to charcoal grill in the kitchen(!), possibly life threatening stupidity among adventurous novice cooks is more common than you'd think.

                So, combine an older pressure cooker and a novice cook "broasting" with a gallon or so of really hot oil under high pressure and a heavy, potentially air-borne missile like a chicken, and it's a recipe for disaster. When I was growing up in the late 50's and early 60's every family had a story about that moon shapped scar on the kitchen ceiling from the pressure cooker lid, or how mom had to spend a few days cleaning the kitchen walls, floor, and ceiling from bright red spaghetti sauce - all because of high velocity pressure cooker explosions.

                1. re: niki rothman

                  Niki, you are going to have to define "old pressure cooker" if you wish to link it to old pressure cooker disasters. I' m speaking only of conventional water based pc's . I bought a Lagostina in 1978, and a slightly larger Lagostina in 2008. The lid, valve, safety, and locking mechanism is the same, and they lids are interchangeable. Both perform safely, without a hitch.
                  I believe the European companies developed a safety blow out puck more than 30 years ago, and pressure cooking has become safer as the old Presto's and Rivals have gone to the basement.

              3. re: chowser

                Here's a link to information on two pressure fryers for home use if you want to try your hand at mimicking "broasting" or KFC's pressure-fried chicken.
                http://missvickie.com/howto/fry/fryer...

                1. re: Melanie Wong

                  Note that the two pressure fryers recommended on the site linked above are especially designed for that purpose to be safe for home use. They have heavier locking mechanisms and create a lower pressure than a regular pressure cooker. If you look at eBay, there are older models of a Wearever pressure fryer for sale, but apparently there were some safety problems with it. As niki notes above, this can be a dangerous proposition if you don't have the right equipment and/or don't know what you're doing.

            2. Ah, but if you really want great broasted chicken, the only time and place to get it is at the Zesto in Omaha NE that's almost next door to Rosenblatt Stadium during the College World Series. For me, that's always been the ultimate in time/event/chow confluence. Yeah, it's broasted chicken, which I always like, but there's something about getting it at Zesto when you just might run into an ESPN baseball analyst and a big-name college coach, and a 75-year old couple that are bedecked in LSU Purple and Gold that have been to every CWS for the past 40 years all ordering the same thing at the same time...

              1 Reply
              1. re: OrganicGal

                Ahhhhh..............broasted chicken...........so hungry for it. Fortunately. there's a restaurant about 25 miles from me, in East Liverpool, Ohio. I'm going tomorrow. Being a senior, and forgetful, I must go there because I can't remember where else I saw it on the menu.........much closer to home in Pa. So, It's off to Ohio for my treat.
                I'll let you know if it's as good as I remember.
                Taracat
                PS: Maybe I'll awake at 4 am with a revelation...........yeah, right.

              2. In Akron DeFeo's has Broasted chicken and ribs. oui la la

                1. In Ohio, it's very common. In particular, a local pizza chain called Pizza Oven makes it. If you're a fan of fried chicken, you'll love it. Many people I know thought that broasted chicken was healthier than fried, until I told them the truth. It's amazing what a good marketing term can do. As someone else pointed out, it's simply fried chicken cooked under pressure: http://www.broaster.com/about.htm.

                  2 Replies
                  1. re: madgreek

                    Detroit area too--Chicken Shack is the Northern Detroit 'burbs chain. Awesome broasted potatoes too.

                    1. re: coney with everything

                      Thank now I am stuck in an airport havin a full on "shack-attack" and no Chicken Shacks within a thousand miles. There is no place like home

                  2. I personally think that the term has been created to deceive the uninitiated, perhaps to fool most at least once, and the gullible often. It sounds like a combination of "Broil" and "Roast" - but it is nothing of the sort. It is fried chicken.

                    I remember being somewhat outraged when I heard, from a chicken place in Queens many years ago, that their "Broasted" chicken was nothing more than pressure fried chicken. I asked why they simply didn't fess up and call it "fried" -- because that was what I was indeed staring at on my plate. I heard some nonsense about how the high temperature that was achieved as a result of the pressure frying kept the oil and grease out of the food, and how it was a healthier alternative to regular fried chicken. The cook was insisting that so little fat was imparted into the chicken that it was as healthy as broiled, but juicier. I also remember thinking this was not a smart person.

                    1. If you are interested in doing this yourself check out this link.
                      http://www.inmamaskitchen.com/FOOD_IS...
                      I have tested his method extensively and it works fine. My wife, a very picky eater, loves the
                      chicken. We tried Mr Kellers style and My Moms style and we prefer the My Moms.
                      Thank you to the young lady who produced the My Moms blog.
                      I had to adjust the timing for my local altitude.

                      1. what happens to the fried chicken while the pressure cooker gets cold enough (and the pressure low enough) to be safe to open ? it just sits and bath in the oil ?

                        1 Reply
                        1. re: Maximilien

                          The instructions (in the website above) tell us to cook for 10 minutes under pressure, then lower the pressure quickly by placing the unit under a stream of cold water in the sink. Not for the faint of heart!
                          I have no idea how the large commercial pc's are cooled down.

                        2. About 15 years ago, we lived in Cedar Rapids, IA, and my husband and a group of his coworkers would go out to a little place in the country Friday's after work to get "Broasted Chicken." We'd order, then have some beer & conversation while waiting for our food.

                          One day at work I asked one of my coworkers, a native Iowan, about this magical broasting process and why it took hours. His response was that he didn't know I drank that much. Turns out this place waited until you quit ordering drinks THEN cooked your chicken! Glad I didn't ask my boss:)

                          2 Replies
                          1. re: turqmut

                            A little more clarity from the Washington Post on Broasted Chicken:

                            http://www.washingtonpost.com/ac2/wp-...

                            1. re: Flaxen_Vixen

                              That was a good article. Thanks. It shows not all broasted chicken is created equal. Places that use there own chicken seem to be better big-time than those that buy the chicken pre-marinated and breaded from Broaster.

                          2. Roasted chicken made with your favorite bro.