Questions & Answers - Definition of Broast & Broasting

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Question:

Could you please explain broasting to me? Do you need a pressure cooker to broast?  I can't find this term in any of my cookbooks. Thanks. Sincerely - Cheryl Nessman (11/9/01)


Answer:

Broasted - Broaster and Broasted are registered trademarks of the Broaster Co. in Beloit, Wisconsin, that has been broasting chickens since 1954.

Broasting is a registered process that builds pressure in the pot which seals in the natural juices while sealing out almost 100% of the cooking oil. It is not only the process of frying chickens under pressure, but includes a special marinating process. The Broasting process makes chicken that has the taste of fried chicken, but is moister and less greasy. This process is NOT available to home cooks. The Broasters and the seasonings are sold only to restaurants and the food trade, so Broasted chicken is available to you only when you dine out.

 

 

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