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A cooking process trademarked by the Broaster Company of Beloit, Wis. in 1954. It requires the use of the Broaster, a large commercial stainless steel pressure fryer made for the restaurant industry and not available for home use. The Company-produces marinade, seasonings, coatings and condiments. Broasting is a high-pressure cooking method that is supposed to make chicken moist and juicy on the inside and crispy on the outside, i.e., not unlike plain fried chicken, but not as greasy, either. Broasting is not only the process of frying chickens under pressure, but includes a special marinating process, and it is NOT available to home cooks. The Broasters and the seasonings are sold only to restaurants and the food trade, so Broasted chicken is a brand name that is available to you only when you dine out. The Broasting process makes chicken that has the taste of fried chicken, but is moister and less greasy. According to the company,Broaster Chicken has "a crispy, nutty golden_brown coating,… tender and juicy deep down to the bone." The company says its pressure-fried chicken has up to 44 percent more moisture than the leading brand of "open" fried chicken, and 40 percent to 70 percent less fat and fewer calories.

Most pressure cookers do not recommend you use them for pressure frying.; The warnings say something like: "Never use more than ¼ cup of oil in the pressure cooker when preparing food. Fat can be raised to a much higher temperature than water (425o) and the danger of being burned is very high when using large quantities of oil. If you search the web you’ll find the ubiquitous KFC copycat recipe everywhere, but it calls for 6 cups of oil and is far too dangerous unless you actually have a real pressure fryer. If you download my Chicken or Poultry Recipe Booklet you’ll find some recipes for that only need ¼ cup of oil.

Malasa, Malinamnam, Sarap to the Bones!