"Broasted" Chicken -- What Is It?
Chuck Hildebrandt
I was at a restaurant in Crivitz, Wisconsin today where I was having lunch
with some friends while we were driving home to Chicago. I saw they had a
Broasted Chicken Dinner on the menu, which I thought sounded pretty good,
so I decided to order it.
I was expecting to receive a form of roasted chicken, not unlike KFC Tender
Roast. Imagine, then, my surprise when I received instead what looked like
your standard fried chicken.
I asked the waitress what the difference was between the "broasted" chicken
I had received and regular fried chicken. She answered that "broasted"
chicken is deep-fried in a pressurized state so that it is done twice as
fast, the benefit being that the blood is eliminated from the chicken
piece.
Her explanation sounded convincing, so I didn't [ahem] grill her on it, but
I still wasn't convinced. One person at my table said it looked right
being fried; another of my dining companions agreed with me, that it should
have been more of a roasted chicken.
My question: what the heck is broasted chicken? Did I get what I should
have, and if not, what should I have gotten instead?
Please answer via e-mail if possible. Thank you.
chas
--
Hey, it's the 20th Century -- whatever you can do to have a good time,
let's get on with it, so long as it doesn't cause a murder.
Frank Zappa, 1981.
Eric Wilkins
Chuck Hildebrandt wrote:
>
> I was at a restaurant in Crivitz, Wisconsin today where I was having lunch
> with some friends while we were driving home to Chicago. I saw they had a
> Broasted Chicken Dinner on the menu, which I thought sounded pretty good,
> so I decided to order it.
>
> I was expecting to receive a form of roasted chicken, not unlike KFC Tender
> Roast. Imagine, then, my surprise when I received instead what looked like
> your standard fried chicken.
I've found the best roasted chicken is from my own oven. I use the
Amazing Chicken Roster. I found it on the web at www.io.com/~marcon
I even choose my own basting sauces which they provided on their recipe
screen.
Ed DeBee
ede...@io.com
Koko
On 14 Jul 1997 02:14:20 GMT, "Chuck Hildebrandt" <cha...@enteract.com> wrote:
>I was at a restaurant in Crivitz, Wisconsin today where I was having lunch
>with some friends while we were driving home to Chicago. I saw they had a
>Broasted Chicken Dinner on the menu, which I thought sounded pretty good,
>so I decided to order it.
>
>I was expecting to receive a form of roasted chicken, not unlike KFC Tender
>Roast. Imagine, then, my surprise when I received instead what looked like
>your standard fried chicken.
>
>I asked the waitress what the difference was between the "broasted" chicken
>I had received and regular fried chicken. She answered that "broasted"
>chicken is deep-fried in a pressurized state so that it is done twice as
>fast, the benefit being that the blood is eliminated from the chicken
>piece.
<one snippy, snippy, ..two snippy, snippy>
Her explanation is correct. The oil is brought up to frying temperature, chicken
added then pressure cooked. Any I've had has not been greasy and is really
crispy.
--
A Yuman being on the net
LC
"Chuck Hildebrandt" <cha...@enteract.com> wrote:
>I was at a restaurant in Crivitz, Wisconsin today where I was having lunch
>with some friends while we were driving home to Chicago. I saw they had a
>Broasted Chicken Dinner on the menu, which I thought sounded pretty good,
>so I decided to order it.
>I was expecting to receive a form of roasted chicken, not unlike KFC Tender
>Roast. Imagine, then, my surprise when I received instead what looked like
>your standard fried chicken.
the server was right. Broasted chicken is made in a special pressure
frier, and generally is like fried on the outside, but not so greasy
on the inside. (i don't know about the "blood" part, but it should be
tender and not greasy inside and have a great flavor. The original
'broasters" came from Italy and are quite expensive, even for a
restaurant. It was an Italian specialtry , popular in Ohio, back in
the 60's and 70's. There was a place called Rizzi's and apparently
they still do make it. They may have been the original broasted
Chicken place in the country.
What usually goes with it is Broasted potatoes, predecessors of what
are now called Jo Jos , but MUCH better. A quarter to eighth of a
whole potatoe is breaded in some delicious spices and then "broasted".
It is crunchy and fried on the outside , but like a BAKED poatato
inside, and is great cold the next day!
You left out the most important part, here...WAS IT GOOD?
If it was done right, it should be yummy. Has ANYONE figured out how
to get this effect at home? I asked at a restaurant supply store and
they DID know about broasters but said they were thousands of dollars.
I can't find broasted chicken anywhere in San Francisco. The last
place to advertise it was some place called SugarPlum , many years
ago, and it wasn't very good. I have had it in the boon docks of
Northern California, and sometimes it is good and sometimes obviously
prefrozen and not. Have found nothing like the original Italian
version.
Im a real fan of the stuff. Any help? Ideas? Places to go?
(we ALL have our junk food addictions and this is my REAL BAD one).
I have been tempted to try it at home in a pressure cooker but it
sounds dangerous.
Lea
>I asked the waitress what the difference was between the "broasted" chicken
>I had received and regular fried chicken. She answered that "broasted"
>chicken is deep-fried in a pressurized state so that it is done twice as
>fast, the benefit being that the blood is eliminated from the chicken
>piece.
>Her explanation sounded convincing, so I didn't [ahem] grill her on it, but
>I still wasn't convinced. One person at my table said it looked right
>being fried; another of my dining companions agreed with me, that it should
>have been more of a roasted chicken.
>My question: what the heck is broasted chicken? Did I get what I should
>have, and if not, what should I have gotten instead?
>Please answer via e-mail if possible. Thank you.
>chas
>--
>Hey, it's the 20th Century -- whatever you can do to have a good time,
>let's get on with it, so long as it doesn't cause a murder.
>Frank Zappa, 1981.
REPLY TO address WORKS but is not checked daily.
It takes the dog a while to sift through the spam.
RMSpence
On 14 Jul 1997 02:14:20 GMT, "Chuck Hildebrandt" <cha...@enteract.com> wrote:
>I asked the waitress what the difference was between the "broasted" chicken
>I had received and regular fried chicken. She answered that "broasted"
>chicken is deep-fried in a pressurized state so that it is done twice as
>fast, the benefit being that the blood is eliminated from the chicken
>piece.
The waitress was incorrect. Broast is a concatenation of the words
broil and roast. Commercial broasting equipment usually has a
rotisserie setup. Pressure fryers do not produce broasted chicken.
I would have sent it back.
--
RMSpence ROT13:Enaql....@zfsp.anfn.tbi
Michael Edelman
Etymology may suggest that, but I recall the first restaurants
advertising "Broasted" chicken back in the late 1950s-early 1960s, and
they proudly displayed their broasters...a piece of equipment that
looked like- you guessed it0- a pressure cooker.
-- mike
-----------------------------------------------------------------------
Michael Edelman m...@pass.wayne.edu
Wayne State University voice: (313) 577-0742
Computing & Broaster Technology fax: (313) 577-8787
Academic Cooking & Saucier Services
Detroit MI 48070 http://www.pass.wayne.edu/~mje/home.html
(Remove the FILLER from my return address when mailing)
RMSpence
In article <33CBBD...@pass.wayne.edu>, m...@pass.wayne.edu says...
>RMSpence wrote:
>> The waitress was incorrect. Broast is a concatenation of the words
>> broil and roast. Commercial broasting equipment usually has a
>> rotisserie setup. Pressure fryers do not produce broasted chicken.
>> I would have sent it back.
>Etymology may suggest that, but I recall the first restaurants
>advertising "Broasted" chicken back in the late 1950s-early 1960s, and
>they proudly displayed their broasters...a piece of equipment that
>looked like- you guessed it0- a pressure cooker.
I think I have figured it out. _The_ Broaster Company a manufacturer
of rotisseries also sells pressure fryers. Chicken joints could
legally say that they sold "Broaster" chicken that is pressure fried.
I haven't ever heard of anyone offering "Presto" or "Kurowa" chicken
so I suspect misunderstanding. I prefer the original meaning and will
look for the rotisserie before I order.
--
RMSpence ROT13:Enaql....@zfsp.anfn.tbi
Pat Holland
In article <01bc8ffb$e9ee40c0$a89a...@chasfh.enteract.com>, "Chuck
Hildebrandt" <cha...@enteract.com> wrote:
> I was expecting to receive a form of roasted chicken, not unlike KFC Tender
> Roast. Imagine, then, my surprise when I received instead what looked like
> your standard fried chicken.
I can't help you do it, but I know I used to get "broasted" chicken in Old
Forge, New York about 10 years ago. Your note brought back hunger and
nostalgia! People used to drive for MILES and MILES to get this stuff.
Pat
James Stogryn
> >with some friends while we were driving home to Chicago. I saw they had a
> >Broasted Chicken Dinner on the menu, which I thought sounded pretty good,
> >so I decided to order it.
>
> >Roast. Imagine, then, my surprise when I received instead what looked like
> >your standard fried chicken.
>
> >I had received and regular fried chicken. She answered that "broasted"
> >chicken is deep-fried in a pressurized state so that it is done twice as
> >fast, the benefit being that the blood is eliminated from the chicken
> >piece.
>
> >I still wasn't convinced. One person at my table said it looked right
> >being fried; another of my dining companions agreed with me, that it should
> >have been more of a roasted chicken.
>
> >My question: what the heck is broasted chicken? Did I get what I should
> >have, and if not, what should I have gotten instead?
>
> >Please answer via e-mail if possible. Thank you.
>
> >chas
> >--
> >Hey, it's the 20th Century -- whatever you can do to have a good time,
> >let's get on with it, so long as it doesn't cause a murder.
>
> >Frank Zappa, 1981.
>
> REPLY TO address WORKS but is not checked daily.
> It takes the dog a while to sift through the spam.
LC wrote that she thought that pressure cookin/deep frying chicken, as in "Broasted
Chicken" might be dangerous. I have not tried any recipes for "Broasted Chicken", but I
have deep fried chicken in a pressure cooker. The trick is not to fill the cooker with
too much oil, and also try to keep the pieces "dry". Can't remember where I got the
recipe from, but it was off some website or newgroup and was called "KFC Chicken". The
results were great. And I didn't "blowed up real good" either. If I find the address
for the recipe I will post it later.
Jim
Elaine Parrish
On Mon, 14 Jul 1997, LC wrote:
> "Chuck Hildebrandt" <cha...@enteract.com> wrote:
<snip...snip)
>
> >I was expecting to receive a form of roasted chicken, not unlike KFC Tender
> >Roast. Imagine, then, my surprise when I received instead what looked like
> >your standard fried chicken.
>
> the server was right. Broasted chicken is made in a special pressure
> frier, and generally is like fried on the outside, but not so greasy
It was an Italian specialtry , popular in Ohio, back in
> the 60's and 70's. There was a place called Rizzi's and apparently
> they still do make it. They may have been the original broasted
> Chicken place in the country.
>
> What usually goes with it is Broasted potatoes, predecessors of what
> are now called Jo Jos , but MUCH better. A quarter to eighth of a
> whole potatoe is breaded in some delicious spices and then "broasted".
> It is crunchy and fried on the outside , but like a BAKED poatato
> inside, and is great cold the next day!
>
>
> Im a real fan of the stuff. Any help? Ideas? Places to go?
>
> (we ALL have our junk food addictions and this is my REAL BAD one).
>
> I have been tempted to try it at home in a pressure cooker but it
> sounds dangerous.
>
> Lea
>
Thanks for the info, Lea. I didn't know all that about the Italian dish
and the broaster cooker.
What was said back in the 60s when Broasted Potatoes came here was that
somebody in the restaurant business had left-over baked potatoes and
because they don't re-warm well, they cut them in quarters, battered them
and deep fried them. None of the locals could have afforded an expensive
special broaster.
That's exactly the way every resturant here that served them did it. They
baked the potatoes almost done, but not totally. Let them cool a bit (it
seems they said something about plunging them in ice water), dipped
them in egg-milk-flour batter and dropped them in deep, hot oil just long
enough to brown the outside, which heated up the inside - but it wasn't
long enough to cook a raw potato. It was like a baked potato with a crispy
outside. I hadn't thought of those in years!
We have jo-jos now, which are just deep fried (here anyway) so the outside
is great but the inside is hard and not done.
I wonder if you couldn't do chicken the same way they did the olden days
broasted potatoes?
If you figure it out, please let me know.
Michael Regester
Hi All: About Broasted Chicken I own a Food service and smallware
supply dealership To answer your question of what is Broasted Chicken.
The name broasted I feel came from the manufacture Broaster who make a
pressure fryer that seem to have started the fad. Like Buffalo wings
there are a lot that claim the original story but it is hard to pin
point. The Word Broasted in the food service industry is thought of
pressure fried. This is a generic term that could mean anything and
could be missleading. Remember this is a name for promoting pressure
fried chicken in some areas of the country not a legal term. I also
know of chicken prepaired in a convection oven and promoted as rottis.
chicken.
The main companys making pressure fryers are Henny Penny, Broaster, and
Keating. All are very expen. around 4-6 thousand each. They work by
frying under pressure lowering the cook time and holding in the moisture
of the item. The product should be crisp on the outside and tender
inside. This can not be done with a regualar fryer althoug some
restaurants will say they can. You can cheat by using a batter and
regualar fryer but the product will not be the same greasy as someone
had said. The pressure system will give a dry crisp product if drained
properly. Next time ask the type of fryer they use. Henny Penny seems
to have the market in the Baltimore. Area.
If you would like a catalog of commercial cookware and over 5000 items
from my company my site is
http://WWW.SWIFTSITE.COM/REGESTER/
Hope to hear from you.
Michael Regester.
Friend
Michael Edelman (m...@pass.wayne.edu) wrote:
:
: Etymology may suggest that, but I recall the first restaurants
: advertising "Broasted" chicken back in the late 1950s-early 1960s, and
: they proudly displayed their broasters...a piece of equipment that
: looked like- you guessed it0- a pressure cooker.
This is my experience too. There is a shop on the Wildwood boardwalk
which used to sell what it also called "broasted chicken" and they cooked
it in a pressure cooker. The chicken was just like fried chicken, but not at
all greasy. For some reason though, they stopped selling this chicken.
On this same subject, my copy of Webster's dictionary doesn't even have
an entry for the word "broasted". I happen to be heading out to Borders
Bookstore soon so maybe I will see if any of their dictionaries define
this word ... if I remember to check.
Idlewild
Friend <cog...@cyberenet.net> wrote:
> Michael Edelman (m...@pass.wayne.edu) wrote:
> :
> : Etymology may suggest that, but I recall the first restaurants
> : advertising "Broasted" chicken back in the late 1950s-early 1960s, and
> : they proudly displayed their broasters...a piece of equipment that
> : looked like- you guessed it0- a pressure cooker.
>
> This is my experience too. There is a shop on the Wildwood boardwalk
> which used to sell what it also called "broasted chicken" and they cooked
> it in a pressure cooker. The chicken was just like fried chicken, but not at
> all greasy.
but isn't this essentially what kfc does? pressure deep fry cook their
chicken? how is that different from broasted? does it lack the batter
coating?
-j.
--
"This note is so open to double entendre replies and flames, that you
really shouldn't bother replying." - Robert Methelis
pshulman
Broasting probably refers more to the equipment and cooking method than
it does to the recipe. The lack of greasiness may have been the result
of little or no breading.
Broasting was popular especially in take out restaurants where the
elevated temperatures, at the higher pressures, enabled significantly
shorter cooking times ; 17-20 mins for a split fryer, if my memory
serves me.
PS
RMSpence
In article <33D551...@ameritech.net>, k.sh...@ameritech.net says...
>
>Idlewild wrote:
>> but isn't this essentially what kfc does? pressure deep fry cook their
>> chicken? how is that different from broasted? does it lack the batter
>> coating?
>
>it does to the recipe. The lack of greasiness may have been the result
>of little or no breading.
>
>Broasting was popular especially in take out restaurants where the
>elevated temperatures, at the higher pressures, enabled significantly
>shorter cooking times ; 17-20 mins for a split fryer, if my memory
>serves me.
I have been to restaurants where broasted _meant_ broiled/roasted.
Do we really want two completely different products being sold
with the same name? I will accept "Broaster" but not broasted
as pressure fried. The schism has already occurred but I don't
have to like it.
--
RMSpence ROT13:Enaql....@zfsp.anfn.tbi
Sandra Redmond
For all of those who wish to partake in broasted chicken, there is a
little restaurant in Bend Oregon. I can't remember the name of it but it
is on the main drag,(highway Oregon 97) on the right hand side, on a
corner, when you come into town.
Sandra Redmond
sr4 @ axe.humboldt.edu
freed slave
Beverly Collins
1RealHope wrote:
>
> I thought broasted chicken was pressure cooked? But then I'm probably
> confusing it with something else. DavidC
No, you're right
Bev
1RealHope
Friend
Idlewild (idle...@webspan.net) wrote:
: Friend <cog...@cyberenet.net> wrote:
:
: > Michael Edelman (m...@pass.wayne.edu) wrote:
: > :
: > : Etymology may suggest that, but I recall the first restaurants
: > : advertising "Broasted" chicken back in the late 1950s-early 1960s, and
: > : they proudly displayed their broasters...a piece of equipment that
: > : looked like- you guessed it0- a pressure cooker.
: >
: > This is my experience too. There is a shop on the Wildwood boardwalk
: > which used to sell what it also called "broasted chicken" and they cooked
: > it in a pressure cooker. The chicken was just like fried chicken, but not at
: > all greasy.
: but isn't this essentially what kfc does? pressure deep fry cook their
: chicken? how is that different from broasted? does it lack the batter
: coating?
KFC's chicken is broasted, but it also tastes like rancid oil to me because
it usually sits around for a while under heat lamps. The chicken at this
little shop on the boardwalk was served right out of the pressure cooker.
it was battered, but with a more crispy and thin crust than KFC and it did
not have the salty rancid taste common to KFC's chicken.
SUZANNE JOSVAI
broasted is akin to roasted...although i am not sure i have ever
used/heard the term broasted..fyi
Edwin Pawlowski
SUZANNE JOSVAI <sjo...@haywire.csuhayward.edu> wrote in article
<Pine.SOL.3.96.970807...@haywire.csuhayward.edu>...
> broasted is akin to roasted...although i am not sure i have ever
> used/heard the term broasted..fyi
>
>
Broasted is a method of cooking chicken in special equipment that keeps the
juices in. It works sort of like a pressure cooker. The name "Broasted"
is a trademarked name of a process/equipment that is licensed to
restaurants.
I don't know enough about it to give more details. I'd liken it to KFC
type preparation.
Ed
e...@snet.net
Jennifer K.
I wondered the same thing when I was vacationing in Canada last
week--there were signs for broasted chicken everywhere!
Jen
DH in Denver
I agree. I had a friend who managed one of the first Broasted Chicken
places back in the '60's. I think it's deep fat frying, under pressure.
==============================>>> <<<=============================
Before replying, delete the X in my address.
My home page:
http://www.geocities.com/vienna/7034
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jon levasseur
>
Don't overlook the fact that it is DEEP FAT FRYING
and that seasoning / breading is crucial to the end result.
--
jas...@net1plus.com
Ellie
Edwin Pawlowski <e...@snet.net> wrote in article
<01bca545$2f4f8bc0$49293ccc@default>...
>
>
> SUZANNE JOSVAI <sjo...@haywire.csuhayward.edu> wrote in article
> <Pine.SOL.3.96.970807...@haywire.csuhayward.edu>...
> > broasted is akin to roasted...although i am not sure i have ever
> > used/heard the term broasted..fyi
> >
> >
> Broasted is a method of cooking chicken in special equipment that keeps
the
> juices in. It works sort of like a pressure cooker. The name "Broasted"
> is a trademarked name of a process/equipment that is licensed to
> restaurants.
>
> I don't know enough about it to give more details. I'd liken it to KFC
> type preparation.
> Ed
> e...@snet.net
>
>
My husband's family owned a restaurant for many years that featured
"Broasted Chicken". You are correct, it is like a pressure cooker and is
the name of the process/equipment.
First the chicken is soaked in a special salt solution for marination.
Then breaded with a special mixture of flour & spices. Oil (or the chosen
type of shortening, lard, etc) is heated in the "broaster". The breaded
chicken pieces are then added to the hot oil. The lid of the broaster is
closed and locked down like a pressure cooker. It has a water injection
system which then causes steam inside the broaster. So it is really a
combination of deep-fried, pressure cooked, steam cooked chicken. The
flavor is excellent and the meat is tender and well-done without being dry,
while the outside is fairly crispy.
Ellie
Diane Patricia Norris
In article <33EDFA...@worldnet.att.net>,
has since closed due to bad location at back of plaza and no exposure to street traffic
and the other is over an hour away if it is still there. I loved broasted chicken wings
and it tasted nothing like KFC's chicken. Haven't had KFC for year and won't.
Broasted wings were meaty and tender. I'm drooling thinking about it.
Diane
Captain Erie
>Diane
PMFJI,
There is a BRoastedchicken joint in Simcoe, Ontario. It's on Norfolk
Street, next to the Royal Bank, Imposible to miss it, but I have yet
to eat there.
Charles