The Broaster Company, a 4-man partnership was started in Wisconsin in 1954. Selling the broaster line of specialty foodservice equipment, accessories, and food product ingredients. They developed the pressure cooker technique of broasting chicken with their special blend of spices. Being from Detroit broasted chicken is a favorite I can remember from long ago. I wanted to create this dish at home but little information is available on the process or technique. Through some trial and error I developed this technique with a blend of spices you can purchase at the grocery store. You will need a pressure cooker and the key is follow the quantity of oil, this is paramount to getting perfect broasted chicken without that greasy taste and texture.
Broasted Chicken
Giorgio Celmo
1 fryer chicken, cut into serving pieces
6 cups water
¼ cup salt
1 cup seasoned Fry Mix (Drakes Crispy Fry Mix)
6 cups water
¼ cup salt
1 cup seasoned Fry Mix (Drakes Crispy Fry Mix)
½ cup cornstarch
2 tablespoons baking powder
2 tablespoons baking powder
1 Teaspoon Lawry season Mix
Salt and pepper to taste
combine the water and the salt in a large bowl. Place the chicken pieces in the water and let the chicken soak for at least one hour refrigerated. Do not drain the chicken pieces.
Fill the bottom of the pressure cooker with about 2" of canola oil. The amount of oil should not be more than 2" in depth. Heat the oil in the pressure cooker, uncovered, until the oil reaches 375.
Combine the seasoned fry mix, cornstarch, baking powder, Lawry seasoning and salt and pepper to taste.
Whisk in enough water to the dry ingredients to make a thin, runny batter.
Dip the chicken pieces into the batter. Move the chicken pieces around so that they are thoroughly coated in the batter.
Using tongs take the chicken pieces from the batter and put them into the pressure cooker. Deep-fry the chicken in the pressure cooker, uncovered, for 2 minutes.
Salt and pepper to taste
combine the water and the salt in a large bowl. Place the chicken pieces in the water and let the chicken soak for at least one hour refrigerated. Do not drain the chicken pieces.
Fill the bottom of the pressure cooker with about 2" of canola oil. The amount of oil should not be more than 2" in depth. Heat the oil in the pressure cooker, uncovered, until the oil reaches 375.
Combine the seasoned fry mix, cornstarch, baking powder, Lawry seasoning and salt and pepper to taste.
Whisk in enough water to the dry ingredients to make a thin, runny batter.
Dip the chicken pieces into the batter. Move the chicken pieces around so that they are thoroughly coated in the batter.
Using tongs take the chicken pieces from the batter and put them into the pressure cooker. Deep-fry the chicken in the pressure cooker, uncovered, for 2 minutes.
Carefully slide the lid onto the pressure cooker base. Tighten down the lid. You will see some steam release from the pressure valve. This is normal.
Cook the chicken for 10-12 minutes.
Carefully pull up on the pressure valve and let the steam escape for about 1 minute, then loosen the lid and slide it off.
Remove the chicken from the pressure cooker with tongs and place on a rack to drain.
Let the chicken cool for 20 minutes before eating
Cook the chicken for 10-12 minutes.
Carefully pull up on the pressure valve and let the steam escape for about 1 minute, then loosen the lid and slide it off.
Remove the chicken from the pressure cooker with tongs and place on a rack to drain.
Let the chicken cool for 20 minutes before eating
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