Ask the Test Kitchen
During some of our travels, we’ve had broasted chicken. It became delicious. It tasted like fried hen, but there was no grease and it changed into so smooth! My question is—how is broasted chook cooked? —L.P., Corning, CaliforniaBroasted fowl is made using unique gadget that mixes deep-fat frying and stress cooking. Foods are first marinated after which blanketed with a special coating earlier than being cooked. Deep-fats frying produces a crispy coating on the bird, at the same time as the high strain holds in the moisture and juices without permitting the fats to penetrate. The Broaster Company of Beloit, Wisconsin designed and patented the system and manner. Broasting cannot be done in domestic pressure cookers.
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