CHICKEN BROST

  Chicken Broast                   

Photo by Lukas: 

Introduction

When it comes to satisfying our taste buds with a delightful combination of succulent meat and a crispy exterior, few dishes can compare to the irresistible charm of chicken broast. This culinary creation is beloved around the world for its delectable flavors and crispy texture. In this article, we will delve into the art of preparing chicken broast, exploring its origins, ingredients, and cooking techniques. So, let's embark on a journey through the delightful world of chicken broast!

Origins of Chicken Broast

Chicken broast has a fascinating history that can be traced back to the United States in the early 1950s. It is believed to have originated from the popular Southern dish of fried chicken. However, broasting takes this classic recipe to the next level by combining the concepts of pressure cooking and deep-frying. The process involves marinating the chicken, coating it with seasoned flour, and then placing it in a specialized broaster, which is essentially a pressure cooker and deep fryer combined. The result? Tender and juicy chicken encased in a golden-brown, crispy coating.

Ingredients for Chicken Broast

Chicken: Chicken broast typically uses bone-in chicken pieces, such as drumsticks, thighs, or breasts. The skin-on chicken ensures a moist and flavorful end product.

Marinade: A good marinade is key to infusing the chicken with flavor. Common ingredients for the marinade include yogurt, lemon juice, garlic, ginger, paprika, salt, and a blend of spices like cumin, coriander, and black pepper. The marinating process allows the flavors to penetrate the meat, enhancing its taste and tenderness.

Coating

 The coating for chicken broast usually consists of seasoned flour or breadcrumbs. The flour is often mixed with a combination of spices like paprika, garlic powder, onion powder, salt, and black pepper. The coating not only adds a crispy texture but also seals in the flavors of the marinade.

Oil: Vegetable oil is commonly used for deep frying the chicken. It ensures even cooking and a crispy exterior.                        

Cooking Techniques

Marination: Begin by marinating the chicken pieces in a mixture of yogurt, lemon juice, garlic, ginger, and spices. Allow the chicken to marinate for at least a couple of hours or overnight in the refrigerator. This step helps to tenderize the meat and infuse it with delicious flavors.

Coating: After marination, remove the chicken pieces from the marinade and let any excess drip off. Coat each piece with the seasoned flour or breadcrumbs, ensuring an even and thorough coating.

Frying: Heat vegetable oil in a deep fryer or a large skillet. Carefully place the coated chicken pieces into the hot oil, making sure not to overcrowd the pan. Fry them until golden brown and crispy, typically for around 15-20 minutes, depending on the size of the chicken pieces. Turning them occasionally ensures even browning.

Resting and Serving: Once fried, transfer the chicken to a wire rack or paper towels to drain excess oil. Allow the broasted chicken to rest for a few minutes, allowing the flavors to settle. Serve hot and crispy, alongside your choice of sides like fries, coleslaw, or a fresh sala

 chicken brost     

Ingredients

1 whole chicken, preferably organic

2 large onions, peeled and quartered          

3 carrots, chopped into chunks

4 celery stalks, chopped into chunks

5 cloves of garlic, peeled and smashed

2 bay leaves

1 tablespoon whole black peppercorns

Handful of fresh parsley

1 tablespoon salt (adjust to taste)

Water (enough to cover the fixings in the pot)      

                  

Instructions                                                                                  

Place the entire chicken in a huge pot and cover it with water Make sure the water level is about 2 inches above the chicken.

Heat the pot to the point of boiling over high intensity. Skim off any froth or debasements that ascent to the surface with a spoon or a scoop. This assists with keeping the stock clear.Once the foam has been skimmed off, reduce the heat to low and add the onions, carrots, celery, garlic, bay leaves, black peppercorns, parsley, and salt to the pot.

Let the broth simmer on low heat for about 2 to 3 hours, partially covered. Stir occasionally and skim off any additional foam or fat that rises to the surface.

After simmering, remove the chicken from the pot and set it aside to cool. Once it has cooled down, remove the meat from the bones and set the meat aside for another use, such as chicken soup or salads.

Strain the broth through a fine-mesh sieve or cheesecloth into another pot or large bowl to remove any solids. Discard the solids.

Let the broth cool down to room temperature, then refrigerate it for several hours or overnight. This allows any remaining fat to solidify on the surface, making it easier to remove.

Once chilled, skim off the layer of fat from the top of the broth with a spoon or a ladle.

The chicken broth is now ready to be used in various recipes or can be stored in airtight containers in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

Enjoy your homemade chicken broth! It can be used as a base for soups, stews, sauces, or as a flavorful liquid for cooking rice or quinoa.