Boasting uniquely combines pressure cooking and deep frying to perfect crispy, juicy chicken. This article delves into broasted chicken, covering its origins, benefits, and a guide to making it at home. Whether you’re a seasoned cook or just starting, mastering broasting will elevate your chicken dishes.
What is Broasted Chicken?
Understanding Broasted Chicken
Broasted chicken transcends typical fried chicken; it epitomizes a refined culinary technique. Originating in the 1950s, broasting has become a favorite method in fast food and restaurants for its ability to lock in moisture while providing a crunchy exterior. The process uses a special broaster that cooks the chicken quickly and evenly under high pressure.
The History of Broasting
The term “broasted” is a trademark, invented by L.A.M Phelan who created the broaster machine. This technique quickly rose in popularity for its speedy and efficient chicken cooking, preserving flavor and texture. Broasted chicken has since become a comfort food staple, loved by families and food enthusiasts globally.
How Broasted Chicken Differs from Traditional Frying
Broasting stands apart from traditional frying by utilizing pressure. This method speeds up cooking and reduces oil absorption by the chicken. As a result, broasted chicken is less greasy and has a richer taste compared to traditional fried chicken. Pressure cooking ensures even heat distribution, producing a piece that’s crispy outside and juicy inside.
Benefits of Broasting Over Other Cooking Methods
Broasting is efficient and healthier. It cooks chicken quickly, with less fat and fewer calories. The pressure seals in the chicken’s natural juices, enhancing flavor and nutritional value.
Broasting compares to methods like how long to cook carne asada on a stove—both use high heat and retain essential flavors and moisture.
The next sections will cover the necessary equipment and ingredients for making broasted chicken at home, ensuring you can enjoy this delicious method without commercial tools.