In fact, there is no way to make the same broasted chicken at home. "Broasted" and "Broaster" are registered trademarks of the Broaster Company of Beliot, Wisconsin. The spices and utensils included are sold to restaurants but not to home cooks. As already said, you can only replicate the technique at home and work it into something fairly similar.
Ingredients
Broasted Chicken
“For 4 servings”
- 1 chicken fryer
- 4 cups (1 L), cup (125 ml), and cup (60 ml) water, separated
- 1/4 cup (60 ml) and tsp (10 ml) salt, separated
- 1 tbsp (15 ml) Cajun seasoning (see below)
- 2 tsp (10 ml) baking soda
- 1/2 tsp (5 ml) black pepper powder
- 1 cup (250 ml) canola oil
- 1/2 cup (125 ml) cornstarch starch
- 1-1/4 cup (315 ml) layer mix (see below)
Cajun Seasoning
“For cup (60 ml)”
- 2 tsp (10 ml) salt
- 2 tsp (10 ml) garlic powder
- 2.5 tsp (12.5 ml) paprika
- 1 tsp (5 ml) black pepper powder
- 1 tsp (5 ml) onion powder
- 1 tsp (5 ml) cayenne pepper
- 1.25 tsp (6.25 ml) dry oregano
- 1.25 tsp (6.25 ml) dry thyme
- 1/2 tsp (2.5 ml) red chili powder
Fried Seasoning Mix
“For 1-1/4 cup (315 ml)”
- 1 cup (250 ml) all-purpose flour
- 1 Tbsp (15 ml) salt
- 1 Tbsp (15 ml) black pepper powder
- 1/2 Tbsp (7.5 ml) dry thyme
- 1/2 Tbsp (7.5 ml) dry tarragon
- 1/2 Tbsp (7.5 ml) ginger powder
- 1/2 Tbsp (7.5 ml) mustard powder
- 1/2 tsp (2.5 ml) garlic salt
- 1/2 tsp (2.5 ml) dry oregano
Step
Method 1 of 3: Part One: Preparing the Mix
Step 1. Combine the Cajun seasoning mixture
In a small bowl, add salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and cayenne pepper. Stir all the spices together until it looks evenly mixed.
After mixing the spice mixture, set aside 1 Tbsp (15 ml) to use in this recipe. Put the rest in a small airtight box and store it in your kitchen cupboard. This spice should last for several months
Step 2. Mix the ingredients of the layer mixture
In a medium bowl, whisk or whisk together the flour, salt, pepper, thyme, tarragon, ginger, mustard powder, onion salt, and oregano until all ingredients look evenly mixed.
You only need to have enough coating mixture for this recipe, so you don't have to save any leftovers. However, if you decide to make twice, take as much as you need for this recipe and store the rest in an airtight container. This spice should also last in your pantry for several months
Method 2 of 3: Part Two: Preparing and Splitting the Chicken
Step 1. Clean the chicken
Rinse the chicken under cold running water and pat dry with a clean paper towel.
Step 2. Cut the chicken legs
Twist the chicken legs out of the joints and cut the legs apart from the chicken body.
- Pull one leg as far away from the body as possible and cut it through the skin to reveal the inner flesh.
- Bend the leg back until the ball of the joint pops out of the joint.
- Cut the legs off the body, slicing through the joints as close to the spine as possible.
- Repeat this process for the other leg.
Step 3. Separate the lower thighs and upper thighs
Notice the line of fat that runs between the lower thigh and the upper thigh of one leg. Cut along this line to separate these two halves.
- Repeat this step for the other leg.
- Remember that this fat line marks the location of the joint, and that it is the joint that you need to cut.
Step 4. Remove the inedible parts
Cut through the ribs and collarbone from both sides of the chicken using clean, sharp poultry shears. Pull back and neck when done.
- You should be able to separate the spine and cervical vertebrae in one piece.
- These parts are usually discarded, but you can also save them for use in chicken stock. Store in a sealed bag or box and refrigerate for up to 3 to 4 days.
Step 5. Loosen the breast meat
Cut and turn the breast meat away from the rest of the bone.
- Turn the chicken so that the breast skin is facing down.
- Put your knife through the chest, cutting the chicken from the tip of the neck to the breastbone. Continue down along the sternum.
- Place your thumb on one side of the breastbone and bend the chicken breast back until the top bone starts to come out. Loosen the bone with your fingers and pull it out.
- Split the remaining breast meat in half using your knife. Make the cut following the mark left by the sternum.
Step 6. Cut the wings
Cut one wing at the joint closest to the breast meat, then separate the wing into two halves by cutting it between the joints of the second wing.
- Repeat this step for the second wing.
- You should leave some of the breast meat that sticks out when you separate the wings from the chicken body.
Step 7. Cut the chicken breast into quarters
Cut one side of the chicken breast in half, getting two pieces. Repeat with the other side of the chicken breast.
As much as possible make the pieces you make the same size
Step 8. Soak the chicken pieces in salt water for 60 minutes
Pour 4 cups (1 L) of water into a large bowl and add cup (60 ml) of salt. Stir to combine, then place the chicken pieces in the water and let them soak for 60 minutes.
Do not dry the chicken. When the time comes, you will remove them from the water and immediately place them in the layer mixture instead of letting the chicken dry first
Method 3 of 3: Part Three: Chicken Broast
Step 1. Heat the oil in a pressure cooker
Pour the canola oil into the pressure cooker and place the pressure cooker on the stove. Heat the oil over high heat until it reaches 375 degrees Fahrenheit (190 degrees Celsius).
Make sure that your pressure cooker can be used on the stove. Pressure cookers should have a flat bottom, rather than one with raised feet. Most pressure cookers are made from hob-safe cast iron, but you should check the instructions on the pressure cooker to make sure using the hob won't damage them
Step 2. Mix the spices
In a large bowl, combine baking soda, 1 Tbsp (15 ml) Cajun seasoning, 1 cup (250 ml) fried mixture, cornstarch starch, pepper, and salt, whisking until everything looks evenly mixed.
Step 3. Add water to form a dough
Slowly pour cup (125 ml) of water into the dry ingredients, beating constantly. Stop adding water when you have a thin, smooth dough.
You may not need a full cup (125 ml), so it's important that you add the water slowly. The dough should be thin, but if it gets too runny, it won't stick to the chicken
Step 4. Layer the chicken
Remove the chicken pieces from the brine using tongs and place them directly into the batter. Use your tongs to flip the chicken in the batter until all sides are coated. Repeat as necessary, working one piece of chicken at a time, until all of the chicken is coated.
- Hold each piece of chicken over the bowl of brine for a few seconds to let the remaining water drip out. You need the skin to be moist, but not dripping wet.
- It's best to put the chicken directly into the hot oil after it's coated. If you put the chicken on a plate first, some of the coating may be removed.
Step 5. Fry the chicken for 2 to 3 minutes
ref>https://cooking101.org/how-to-make-broasted-chicken/ Put the chicken pieces in hot oil, cook several pieces of chicken at a time. Fry each piece for 2 to 3 minutes or until the coating is crisp and golden.
Remove the cooked chicken pieces from the hot oil using tongs and transfer to a plate lined with several clean paper towels. All the pieces must be placed on this plate before you proceed to the next step
Step 6. Drain the oil
After frying the chicken, remove about cup (60 ml) of oil. Also add cup (60 ml) of water to the pressure cooker, before continuing.
- You should never use more than cup (60 ml) of oil in your pressure cooker while the pressure cooker is working properly. The temperature of oils and other fats can be higher than that of water and water-based liquids, and when heated in a pressure cooker, the oil can overheat and cause scorching.
- Make sure the water is warm enough to heat when you add it to the hot oil. Adding cold water can create steam and cause oil splatter.
- It is recommended that you use oven mitts when you perform this step to avoid burning yourself with oil or the heat of a pressure cooker.
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Cover and cook for 10 to 12 minutes. Put the chicken back into the pressure cooker. Cover the pressure cooker tightly and cook the chicken in it for another 10 to 12 minutes, or until the chicken pieces are no longer pink in the center.
Broast Chicken Step 17 - Make sure that the pressure cooker or rack is in place before you put the chicken back in the bowl and close it.
- Check the manufacturer's instructions to determine how to use the pressure regulator.
- The press should be set at 15 pounds (6.8 kg). Refer to the instructions for pressure guidelines on specific brands.
- Do not try to open the pressure cooker during the cooking process.
Step 7. Open the lid of the pot
Pull the pan valve and allow the steam to escape completely before opening the pan lid.
You must let the steam out before you open the lid. If you open the lid too quickly, you could burn yourself with the steam exploding out quickly
Step 8. Drain the chicken
Remove the chicken with tongs and transfer the pieces onto another plate lined with a clean paper towel. Allow the remaining oil to dry for about five minutes.
At this time, you should also allow the chicken to cool slightly. While you want the chicken to stay hot while you eat, the internal temperature will usually be slightly hotter when you just remove the chicken from the pressure cooker
Step 9. Serve hot
You should enjoy the chicken while it is still freshly cooked and warm.
- The chicken can be stored, but it can become mushy when reheated, so it's best eaten fresh.
- If you choose to store chicken, place it in an airtight box and refrigerate for up to 4 to 5 days.
Tip
- As previously noted, you can't make real broasted chicken at home. If you want to try real broasted chicken, you have to find a restaurant that serves it.
- To save time, consider using a commercial Cajun blend or layer mix instead of preparing your own version at home.
Warning
- Avoid using more than cup (60 ml) of cooking oil or cooking fat in the pressure cooker. Using excess oil can cause fires, scorch and other dangerous kitchen accidents.
- Always read the manufacturer's instructions for your pressure cooker before using it. Pay special attention to the use of oil and recommended minimum amounts of water. If the manufacturer's instructions conflict with the instructions in this article, follow the manufacturer's instructions.
