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The term is a portmanteau of "broiling" and "roasting," and it encapsulates the unique cooking method employed by the Chicken Machine. This patented process involves pressurized deep frying, resulting in chicken that is crispy on the outside and juicy on the inside—a perfect combination that has set the standard for excellence in fried chicken.
What sets the Chicken Machine apart is its sealed pressure cooking system. The machine uses a combination of pressure and high-temperature oil to cook the chicken thoroughly and quickly. This sealing process locks in the natural juices, ensuring a succulent and flavorful end product.
The Chicken Machine is often part of a larger Broaster system, which includes specialized equipment such as pressure fryers and marinades. This comprehensive approach ensures that every step of the process, from seasoning to cooking, is optimized for the best possible results.
Consistency is a hallmark of the method. The machine's precision and control over temperature and pressure mean that each batch of chicken maintains the same high quality, allowing commercial kitchens to deliver a consistently excellent product to their customers.
Traditional deep frying can result in excessive oil absorption, leading to greasy and heavy textures. The Chicken Machine minimizes this issue through its pressurized cooking method, resulting in chicken with a crisp exterior and significantly less oil retention.
Time is of the essence in a busy commercial kitchen. The Chicken Machine's pressurized cooking process dramatically reduces cooking times compared to traditional methods. This not only increases efficiency but also allows establishments to meet customer demand during peak hours.
While the Chicken Machine is renowned for its exceptional fried chicken, its versatility extends beyond poultry. Many systems offer the capability to cook a variety of menu items, including fish, potatoes, and even desserts. This flexibility allows commercial kitchens to diversify their offerings without compromising on quality.
