How to Make Broasted Chicken

In the world of fried chicken, I want to introduce you to a lesser-known but incredibly delicious method called boasting. It’s a culinary technique that combines pressure cooking and deep frying to achieve a unique crispy and juicy texture, setting it apart from traditional methods. If you’re curious about how to make broasted chicken, you’ve come to the right place. In this comprehensive guide, I’ll delve into everything you need to know about this cooking method.

Let me assure you, boasting is not just a cooking technique—it’s a delightful culinary experience that will leave you craving for more. Its perfect balance of a juicy interior and a crispy exterior has become a favorite among cooks and food enthusiasts worldwide. So, don’t wait any longer. Read more in this article and prepare to embark on a flavorful journey as we explore the art of roasting chicken.

 What is Broasted Chicken?

Before diving into the cooking process, it’s crucial to understand what broasted chicken is and what makes it unique. The term “boasting” is a combination of “broiling” and “roasting”, but the method involves deep frying chicken under pressure. This high-pressure environment allows the chicken to cook quickly, ensuring it remains moist and succulent on the inside while becoming deliciously crispy on the outside.

The secret to the boasting method lies in its ability to cook the chicken evenly without drying it out. This method also locks in the chicken’s natural juices, producing a more flavorful piece of poultry. If you’ve ever wondered how some restaurants achieve that perfect balance of crispiness and juiciness in their fried chicken, the answer could be boasting.

 The History of Broasting

The term ‘boasting’ might sound modern, but its origins and history are rooted in mid-20th century America. The Broaster Company, founded by L.A.M. Phelan in the 1950s, patented the roasting equipment and the cooking process. Phelan’s ingenious innovation combined the principles of a pressure cooker with a deep fryer, resulting in a method that delivers consistently excellent fried chicken.

Since its inception, boasting has become a popular cooking method in many restaurants worldwide. The Broaster Company still manufactures roasting equipment today and sells its proprietary marinades and coatings to ensure the authentic taste of broasted chicken.

 Why Choose Broasted Chicken Over Other Methods?

While there are many ways to cook chicken, basting offers a few distinct advantages that make it stand out. The first benefit is speed. Because roasting involves cooking under pressure, it significantly reduces the cooking time compared to traditional roasting or frying. This means you can enjoy delicious chicken in less time.

Another advantage of roasting is the texture it achieves. The chicken comes out incredibly juicy on the inside, thanks to the pressure cooking aspect, while the deep frying ensures a crispy, golden-brown exterior. Furthermore, roasting is a healthier option than regular deep frying as the pressure seals the chicken, reducing oil absorption.

Lastly, boasting is versatile. Although we’re focusing on chicken in this guide, you can roast other meats or vegetables with excellent results.

 Essential Equipment for Broasting Chicken

To embark on the journey of making broasted chicken, you’ll need to arm your kitchen with some specific equipment. This equipment will differ from your typical frying or roasting setup, as boasting involves a unique combination of pressure cooking and deep frying.

 Broaster or Pressure Fryer

The show’s star in boasting is a piece of equipment called a broader, also known as a pressure fryer. This ingenious device is designed to fry food under pressure deep, creating the perfect environment for roasting. The broader locks in the heat and moisture, allowing the chicken to cook quickly and evenly while achieving that iconic crispy exterior and juicy interior.

The roaster is what makes actual roasting possible. It maintains the right conditions for roasting, including the high temperature needed for deep frying and the pressure required to speed up cooking and lock in juices.

 Alternatives for Home Cooking

However, it’s important to note that roasters or pressure fryers are often large, commercial-grade machines. They can be expensive and not practical for a home kitchen. Don’t let this discourage you, though. If you need more time to be ready to invest in a dedicated roaster, there are ways to replicate the roasting process at home.

You can use a combination of a regular pressure cooker and a deep fryer to mimic boasting. While this won’t perfectly replicate the conditions of bragging, it can get you very close to the texture and flavor of the broasted chicken.

First, use the pressure cooker to cook the chicken and lock in the juices. Then transfer the cooked chicken to a deep fryer to achieve a crispy, golden-brown exterior.

 Additional Tools

Other essential tools for boasting chicken include a good pair of tongs for handling the chicken, a thermometer to ensure the oil is at the right temperature, and a wire rack or paper towels for draining the chicken after frying.

 Selecting and Preparing Your Chicken

As with any poultry dish, the quality and preparation of your chicken play significant roles in the final result. For roasting, it’s best to use fresh, high-quality chicken. Depending on your preference, you can roast a whole chicken or individual parts. If you’re new to boasting, you might find it easier to start with chicken parts, as they cook more quickly and evenly.

Before roasting, you’ll want to marinate the chicken. This adds flavor and helps tenderize the meat, resulting in a juicier end product. Drying the chicken thoroughly before cooking is essential to help achieve crispy skin.

 The Perfect Boasting Marinade

Marinating your chicken is not just an optional step in boasting—it’s one of the secrets to achieving that flavorful, tender meat we aim for. A good marinade usually includes an acid to tenderize the meat, oil to keep it moist during cooking, and various herbs, spices, and flavorings to add depth and complexity to the taste.

For broasted chicken, you might try a marinade that includes buttermilk or yogurt for tenderness, combined with seasonings like garlic, paprika, cayenne pepper, and black pepper for flavor. Let the chicken marinate for at least a few hours, ideally overnight, to ensure the flavors penetrate deeply into the meat.

The roasting process will then lock in these flavors, making each bite rich and flavorful. As you experiment with roasting chicken, try different marinade recipes and combinations. Just remember the essential components: an acid, an oil, and your selection of seasonings.

 Step-by-Step Guide to Broasting Chicken

With the right equipment at hand, you’re ready to tackle the process of roasting chicken. This guide will use a combination of a pressure cooker and deep fryer, more accessible tools for home kitchens.

 Step 1: Prepare the Chicken

Start with a good-quality chicken cut into pieces. Rinse the chicken pieces and pat them dry thoroughly. This is important as any water on the chicken can cause the oil to splatter during frying.

 Step 2: Marinate the Chicken

Prepare a marinade that suits your taste. A basic marinade could include buttermilk, garlic, a mix of herbs, and spices. Immerse the chicken pieces in the marinade, ensuring all details are covered. Let the chicken marinate in the refrigerator for at least a few hours, or ideally overnight.

 Step 3: Coat the Chicken

Drain the chicken from the marinade and coat it with flour, salt, and spices. Ensure every piece is evenly coated. Shake off any excess flour.

 Step 4: Pressure Cook the Chicken

Place the chicken pieces in your pressure cooker. Follow your cooker’s instructions for setting the pressure and time. Typically, chicken pieces are pressure cooked for about 10-15 minutes.

 Step 5: Heat the Oil

While the chicken is pressure cooking, heat the oil in your deep fryer to around 375°F (190°C). Use a thermometer to make sure the oil reaches the correct temperature.

 Step 6: Deep Fry the Chicken

Once the chicken has finished pressure cooking, carefully remove the pieces using tongs and immediately place them into the hot oil. Fry the chicken until it’s golden brown and crispy. This usually takes about 3-5 minutes.

 Step 7: Drain and Rest the Chicken

Once the chicken is done frying, use the tongs to remove it from the oil. Place the chicken on a wire rack or paper towels to drain and cool for a few minutes before serving.

And there you have it: a step-by-step guide to boasting chicken at home, even without a dedicated roaster. You’ll achieve a flavorful and juicy chicken with a delightful crispy skin with some practice.

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 Serving Suggestions for Broasted Chicken

Once your chicken is broasted to perfection, the next step is deciding how to serve it and what to pair it with. The beauty of broasted chicken is that it’s incredibly versatile and pairs well with various side dishes.

For a classic comfort meal, serve your broasted chicken with mashed potatoes, gravy, coleslaw, and buttermilk biscuits. If you want something lighter, consider a fresh salad or roasted vegetables. Don’t forget the dipping sauces—honey mustard, barbecue, and spicy mayo are all great choices.

Presentation is also critical to a memorable meal. Arrange your broasted chicken on a platter with your sides of choice, garnish with fresh herbs, and you’ve got a restaurant-quality dish right at home.

 Conclusion

Broasted chicken may be less known than its fried, roasted, or grilled counterparts, but it’s a technique well worth exploring in your culinary journey. The boasting method offers a unique combination of textures and flavors that’s hard to beat. It’s also a versatile technique, adaptable to various seasonings and marinades.

So, whether you’re a seasoned cook or a beginner in the kitchen, knowing how to make broasted chicken is a valuable skill to add to your culinary repertoire. With this guide, you’re well on mastering boasting and impressing your friends and family with this delicious dish.

 FAQs About Broasting Chicken

1. Can I broast other meats or vegetables?

   You can roast other meats, such as pork, fish, and vegetables. The boasting method is versatile and can be used with various foods. Remember to adjust the cooking time depending on what you’re boasting.

2. How can I make my broasted chicken crispier?

   Ensure your chicken is thoroughly dry before deep frying to achieve crispier skin. Also, maintaining the correct oil temperature (350°F or 175°C) during frying is crucial.

3. Can I reuse the oil after roasting?

   Yes, you can filter and reuse the oil several times. However, it’s best to replace it after 3-4 uses as it can degrade and affect the flavor of your food.

4. Do I need a roaster to make broasted chicken?

While a commercial roaster or pressure fryer can provide the best results, it’s not necessary for home cooking. A combination of a pressure cooker and deep fryer can be used to achieve similar results. 

5. Can I broast other meats, or is this technique only for chicken?

While boasting is most commonly used for chicken, it can also be applied to other meats. The process can help achieve a crispy exterior and juicy interior for various foods.

6. How long should I marinate the chicken before boasting?

Marinating the chicken for at least a few hours is recommended. For best results, marinate the chicken overnight in the refrigerator.

7. How do I know when the broasted chicken is done?

The chicken is done when it has a golden brown, crispy exterior. However, you could use a meat thermometer to ensure it’s cooked through. The internal temperature should reach at least 165°F (74°C) in the thickest part of the chicken.

8. Do I need to use a specific type of oil for roasting chicken?

A high smoke point oil like canola, vegetable, or peanut oil is best for deep frying because it can handle high temperatures without breaking down.

9. How do I ensure the chicken stays dry and greasy?

The pressure cooking step helps retain the chicken’s juices, ensuring it doesn’t become dry. Drain the chicken properly after frying and ensure the frying oil is hot enough (around 375°F or 190°C) to avoid a greasy result. If the oil is not hot enough, the chicken will absorb more and become slippery.