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Joined: Jan 2009
Posts: 5,190
Campfire Tracker
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OP
Campfire Tracker
Joined: Jan 2009
Posts: 5,190 |
One of my favorite restaurants long ago was FOBs in Crystal Falls in the UP, when we went bowhunting. I wanted to make my own broasted chicken so I got a tip on using the "Wear Ever Chicken Bucket" which is supposedly thee thing to make broasted chicken in - I found and bought one.
Basically it's a pressure cooker with a lid that would need a nuclear explosion to blow it off the way it attaches. The instructions say to use 5 cups of canola oil in this 4 quart model, but another recipe online says you only need 1/4 cup of oil when using a regular pressure cooker.
Broasted chucked is suppose to be dry and crispy on the outside but moist on the inside - that's exactly how the broasted chicken was at FOBs. But I think they used a broasted chicken "special oven" to make theirs.
I'm concerned that cooking the chicken - albeit pressurized - is going to be rather greasy like regular fried chicken if immersed in oil, unless being in a pressure cooker has some magic ability from making it not greasy on the outside.
So how you the broasters on here make their chicken? Thanks.
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Joined: Jul 2004
Posts: 3,131
Campfire Tracker
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Campfire Tracker
Joined: Jul 2004
Posts: 3,131 |
Might try this on the cooking and food forum............
If you find yourself in a hole....quit digging
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Joined: Feb 2006
Posts: 18,033
Campfire Ranger
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Campfire Ranger
Joined: Feb 2006
Posts: 18,033 |
I don't know how far back that restaurant dates, but I'm pretty sure I ate there with my folks in the mid 70's. Dad did a lot of pipeline construction around Crystal Falls, and I loved me some chicken.
molɔ̀ːn labé skýla
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Joined: Jan 2009
Posts: 5,190
Campfire Tracker
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OP
Campfire Tracker
Joined: Jan 2009
Posts: 5,190 |
Might try this on the cooking and food forum............ Will do, thanks.
Last edited by tpcollins; 03/09/17.
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Joined: Dec 2007
Posts: 10,258
Campfire Outfitter
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Campfire Outfitter
Joined: Dec 2007
Posts: 10,258 |
There was a broasted chicken place in Lubbock when I was going to school there. It was the best fried chicken I ever had. Crispy outside and really juicy on the inside. When asked they said it was pressure cooked (fried).
Ed
A person who asks a question is a fool for 5 minutes the person who never asks is a fool forever.
The worst slaves are those that put the chains on themselves.
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Joined: Apr 2006
Posts: 14,999
Campfire Outfitter
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Campfire Outfitter
Joined: Apr 2006
Posts: 14,999 |
When I was a KFC franchise,
my cooker would heat the shortening to 385 before we dropped the chicken in. Then the heaters would turn off until the temp dropped to 265, if my memory is right.
The starting high temp would crisp the exterior then the lower temp would keep it moist.
It took 15 minutes to cook 25 head of chicken. It was done perfectly each time.
Last edited by Bigbuck215; 03/09/17.
The Mayans had it right. If you�re going to predict the future, it�s best to aim far beyond your life expectancy, lest you wind up red-faced in a bunker overstocked with Spam and ammo.
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Joined: Mar 2013
Posts: 51
Campfire Greenhorn
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Campfire Greenhorn
Joined: Mar 2013
Posts: 51 |
I'm not sure what you are calling broasted, but I cook whole chickens at a fairly high heat on my big green egg, and they come out like you describe. Dry crispy skin, and moist meat. It is hard to not overcook the wings when you do them this way, but they are good.
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