Broasted chicken. The very name conjures images of crispy, golden-brown skin and juicy, succulent meat. But what exactly is broasted chicken, and what makes it different from other fried chicken varieties? The answer lies in a unique cooking process that combines pressure and frying to create a truly exceptional eating experience.
The Broasting Process: Pressure and Perfection
The term “broasted” isn’t just a fancy way to say “fried.” It refers to a specific method and patented equipment developed by the Broaster Company. The key to understanding broasted chicken is recognizing the combination of pressure cooking and deep frying. This dual process achieves a level of crispness and moisture retention that is hard to replicate with conventional frying techniques.
Pressure Cooking: The Foundation of Flavor and Tenderness
The first stage of broasting involves cooking the chicken in a sealed pressure cooker filled with hot oil. This is a crucial step, as the pressure cooking process allows the chicken to cook more quickly and evenly. The high pressure also helps to force the hot oil into the meat, infusing it with flavor and locking in moisture. Traditional frying methods often result in moisture loss, leading to dry and sometimes tough chicken. Pressure cooking combats this issue, ensuring that the chicken remains incredibly tender and juicy.
The pressure also plays a key role in the chicken’s texture. It helps to break down the connective tissues in the meat, resulting in a more tender and easily chewable final product. This is especially beneficial for larger pieces of chicken, such as breasts and thighs, which can sometimes be prone to dryness or toughness when fried using conventional methods.
Deep Frying: Achieving the Ultimate Crispy Skin
After the pressure cooking stage, the chicken is typically given a final deep-frying step to achieve that signature crispy, golden-brown skin. While the pressure cooking has already cooked the chicken through, this final fry enhances the texture and appearance. The high heat of the deep fryer rapidly crisps the exterior, creating a satisfying crunch with every bite. The key here is to carefully monitor the temperature and timing to avoid burning the skin while ensuring it reaches the desired level of crispness. This step isn’t just about aesthetics; the crispy skin provides a textural contrast to the juicy meat within, elevating the overall eating experience.
The Broaster Company: Pioneers of Pressure Frying
The Broaster Company, established in 1954, is the originator of the broasting process and the equipment used to create broasted chicken. They hold the trademark for the term “broasted,” meaning that only restaurants and establishments using their equipment and following their specific methods can legally call their chicken “broasted.” This ensures a consistent quality and experience for consumers who are looking for authentic broasted chicken.
The company’s patented pressure fryers are designed to precisely control the pressure, temperature, and cooking time, ensuring that the chicken is cooked to perfection every time. They also offer proprietary marinades and coatings that are specifically formulated to work with the broasting process, further enhancing the flavor and texture of the chicken.
Beyond Chicken: Other Broasted Delights
While chicken is the most well-known application of the broasting process, it can also be used to cook other foods. Seafood, such as shrimp and fish, can be broasted to achieve a similar crispy exterior and moist interior. Vegetables, such as potatoes and okra, can also be broasted for a unique and flavorful side dish. The key is to adjust the cooking time and pressure according to the specific food being cooked. The versatility of the broasting method makes it a valuable tool for restaurants and food service establishments looking to offer a variety of delicious and consistently cooked menu items.
Broasted vs. Fried Chicken: Understanding the Differences
While both broasted and fried chicken involve cooking chicken in hot oil, the key difference lies in the use of pressure. Traditional fried chicken is typically cooked in a deep fryer without any added pressure. This can lead to longer cooking times, which can result in moisture loss and a drier final product.
Broasted chicken, on the other hand, utilizes the pressure cooking stage to significantly reduce cooking time and lock in moisture. This results in a more tender and juicy chicken with a crispier skin. Another difference lies in the equipment used. Broasting requires a specialized pressure fryer, while traditional frying can be done with a standard deep fryer or even in a pan on the stovetop. This difference in equipment contributes to the unique texture and flavor profile of broasted chicken.
A Comparison Table: Broasted Chicken vs. Fried Chicken
| Feature | Broasted Chicken | Fried Chicken |
|——————-|—————————————–|—————————————-|
| Cooking Method | Pressure cooking followed by deep frying | Deep frying only |
| Moisture Content | Higher, more juicy | Lower, can be drier |
| Cooking Time | Shorter | Longer |
| Skin Crispness | Very crispy | Crispy, but can vary |
| Equipment | Specialized pressure fryer | Standard deep fryer or pan |
| Flavor | Infused flavor due to pressure cooking | Dependent on seasoning and breading |
The Appeal of Broasted Chicken: Why It’s So Popular
Broasted chicken enjoys widespread popularity for several reasons. The superior texture is a major draw – the combination of crispy skin and juicy meat is simply irresistible. The pressure cooking process also helps to reduce the amount of oil absorbed by the chicken, making it arguably a slightly healthier option compared to traditional fried chicken (though still not a health food!).
The consistent quality is another factor. Because broasted chicken is cooked using specialized equipment and standardized methods, it tends to be more consistent in terms of flavor and texture compared to fried chicken, which can vary depending on the cook’s skill and the cooking conditions. The brand recognition associated with the Broaster Company also contributes to its appeal. Consumers often seek out restaurants that serve authentic broasted chicken, knowing that they can expect a certain level of quality and taste.
Nutritional Considerations: Broasted Chicken and Your Diet
While broasted chicken is often perceived as being slightly healthier than traditional fried chicken due to reduced oil absorption, it’s still important to be mindful of its nutritional content. It is a high-fat, high-calorie food, and should be consumed in moderation as part of a balanced diet. The nutritional value can also vary depending on the specific recipe and the type of oil used for frying. Portion control is key when enjoying broasted chicken, and it’s always a good idea to pair it with healthier sides, such as steamed vegetables or a salad, to create a more balanced meal.
Ultimately, broasted chicken offers a unique and delicious eating experience thanks to its distinctive cooking process. From the pressure-infused flavor to the perfectly crispy skin, it’s a treat that continues to delight food lovers around the world. While it’s important to enjoy it in moderation, understanding the secrets behind its preparation can enhance your appreciation for this culinary creation.
What exactly is broasted chicken, and how does it differ from fried chicken?
Broasted chicken utilizes a patented cooking method that combines pressure cooking and deep frying, creating a unique outcome. The chicken is placed in a specialized pressure fryer, where it’s cooked under pressure in hot oil. This process allows for faster cooking times and significantly reduces the amount of oil absorbed by the chicken compared to traditional deep frying.
In contrast, standard fried chicken involves submerging the chicken pieces in hot oil at atmospheric pressure. This method typically takes longer to cook the chicken thoroughly, and the resulting product tends to be more oily due to the increased exposure to the hot oil. Broasting results in a moister interior and a crispier exterior with less grease compared to the commonly known fried chicken.
What are the key benefits of using the broasting method for cooking chicken?
The primary advantage of broasting is its ability to produce chicken that is both exceptionally moist and remarkably crispy. The pressure cooking element seals in the chicken’s natural juices, preventing them from escaping during the cooking process. This results in a tender and flavorful interior that is far less likely to dry out, even after being cooked for a longer period.
Furthermore, the closed-pressure environment helps to create a perfectly browned and crispy exterior. Because the oil is heated under pressure, it cooks the chicken more efficiently, yielding a consistent and appealing texture on the skin. This combination of moisture and crispiness is what sets broasted chicken apart from other methods.
Is broasted chicken healthier than traditionally fried chicken?
While both broasted and fried chicken involve cooking in oil, broasting generally results in a slightly healthier product due to reduced oil absorption. The pressure cooking process seals in the chicken’s natural moisture, reducing the need for the chicken to absorb as much oil to stay succulent. This lower oil content translates to fewer calories and potentially less fat.
However, it is important to note that both methods still involve deep-frying, meaning that neither should be considered a health food. Factors such as the type of oil used, the quality of the chicken, and portion size still significantly influence the overall healthiness of the final product. Moderation is key regardless of the cooking method.
What type of equipment is required for broasting chicken?
The core component of broasting is a specialized pressure fryer, often referred to as a “broaster.” This machine is designed to cook food under pressure in hot oil, creating the signature broasted texture and flavor. The equipment is specifically engineered to maintain consistent pressure and temperature throughout the cooking cycle, ensuring uniform results.
In addition to the pressure fryer, broasting often requires specific marinades, breading mixes, and temperature monitoring tools. These elements are typically part of a proprietary system offered by the equipment manufacturer, designed to complement the pressure-cooking process and achieve the desired flavor profile and crispy texture associated with broasted chicken.
Can you broast other foods besides chicken?
While chicken is the most well-known application of the broasting method, the technique can be applied to other types of food as well. Certain seafoods, such as fish and shrimp, can be effectively broasted to create a crispy exterior and retain their internal moisture. The pressure-cooking element can be particularly beneficial for delicate seafood.
Vegetables like potatoes, onion rings, and even pickles can also be broasted, resulting in a unique and flavorful snack or side dish. The key is to adjust the cooking time and temperature to suit the specific food being broasted, ensuring it’s cooked thoroughly without becoming overcooked or burnt. However, chicken remains the primary and most popular application of broasting.
Where can you typically find broasted chicken?
Broasted chicken is often found in restaurants and establishments that specialize in comfort food and quick-service meals. Many independently owned diners, family restaurants, and smaller chains may offer broasted chicken on their menus as a specialty item. You’re also likely to find it in some grocery stores that offer ready-to-eat meals.
The popularity of broasted chicken can vary geographically, with certain regions having a higher concentration of restaurants that offer it. Using online search engines and restaurant review websites can help you locate establishments in your area that serve broasted chicken and compare customer reviews. It is most commonly available in smaller, locally owned establishments rather than larger chains.
Is it possible to broast chicken at home?
While it’s technically difficult to replicate the exact results of commercial broasting at home due to the specialized pressure-frying equipment, you can approximate the method with some careful techniques. A pressure cooker can be used to pre-cook the chicken and seal in moisture, followed by deep-frying in a separate pot or deep fryer to achieve a crispy exterior.
However, it is crucial to exercise extreme caution when working with both pressure cookers and hot oil, as they can pose safety hazards if not used properly. Carefully follow the manufacturer’s instructions for your equipment, and always use appropriate safety measures like wearing protective gear and monitoring the temperature of the oil to avoid accidents and ensure a safe cooking environment.