During some of our travels, we’ve had broasted chicken. It was delicious. It tasted like fried chicken, but there was no grease and it was so tender! My question is—how is broasted chicken cooked? —L.P., Corning, CaliforniaBroasted chicken is made using special equipment that combines deep-fat frying and pressure cooking. Foods are first marinated and then covered with a special coating before being cooked. Deep-fat frying produces a crispy coating on the chicken, while the high pressure holds in the moisture and juices without allowing the fat to penetrate. The Broaster Company of Beloit, Wisconsin designed and patented the equipment and process. Broasting cannot be done in home pressure cookers.
