ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › "Broasted" Chicken ....
New Posts  All Forums:Forum Nav:

"Broasted" Chicken ....

post #1 of 7
8/16/08 at 4:58pm
Thread Starter 
What is it? I've heard the term for years ...

scb
Reply

Featured Stories on ChefTalk.com

Follow ChefTalk on Pinterest!
A clinical look at how a restaurant runs
When Cooks Cook for Themselves
post #2 of 7
8/16/08 at 5:12pm
Henny Penny was once the biggest name for it about a hundred years ago (seems like it) and maybe they still are just not sure. But it's basically chicken fried in a pressure fryer or a deep fryer with a dome lid and a screw lock like a ship's bulkhead hatch.
Reply
post #3 of 7
8/16/08 at 7:31pm
Shel, it comes from combining braised and roasted; hence broasted.

The chicken is first cooked in a pressure cooker, then finished in an oven so it doesn't have a stewed appearance or mouth feel.

Basically it's a fast food system, a take off of the one Colonel Sanders invented. In his case, he pressure cooked the chicken then fast fried it.

Broasted chicken is probably more popular in the Midwest than anywhere else.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
post #4 of 7
8/16/08 at 8:09pm
Ding ding ding. We have two winners. Making broasted chicken

I'm going to the Welcome to the Home Page of www.broaster.com site to check it out for myself.

BDL
What were we talking about?
 
http://www.cookfoodgood.com
Reply
post #5 of 7
8/16/08 at 9:50pm
Aahh. My first job. A place called Chicken Out in Las Vegas. 1979. I was fifteen years old. Three dollars an hour cash. We made broasted chicken and potato wedges. Big wedges like a quarter of a baking potato. The chicken had a wet sticky batter. I forget what it was. We'd put the chicken and the potatoes in the broaster, yes it's a big pressure cooker/deep fryer, together for 8 1/2 minutes. It was pretty good stuff.

It's where I learned of the mysterious "Center Breast." Didn't know chickens had three breasts did you? While both breasts are still intact cut at an angle through the cartilage end. That's the center breast. He'd charge more for them too. I remember cutting up chickens on the ban saw. I can't believe they let me, at 15, anywhere near the ban saw.
Reply
post #6 of 7
8/16/08 at 10:01pm
Here are some non-approved instructions for pressure frying chicken at home:

Pressure Cooking Question and Answer

The maker of your home pressure cooker says don't do it. I say you're responsible for whatever happens. I've never done it and also disclaim any liability.

If you do do this, check your seals regularly for any damage and replace it at the first sign of wear/damage. Having some spares on hand so you can change out the seal between batches if there's damage would be wise.

Phil
more than taste fine
me eat it all the time
Reply
post #7 of 7
8/17/08 at 12:49am
Thread Starter 
I've absolutely no interest in making broasted chicken at home. I don't even own a pressure cooker. The web site that BDL posted indicates that there's a broaster location not to far from me. Maybe, if I'm in te area, I'll stop by.

scb
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking

Featured Stories on ChefTalk.com

Follow ChefTalk on Pinterest!
A clinical look at how a restaurant runs
When Cooks Cook for Themselves
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › "Broasted" Chicken ....