Author: genuinebroaster

This strategy helps restaurants drive guest loyalty with a flavorful, high-quality solution.

Few dishes in the American foodservice landscape have the same power to excite diners as fried chicken. Tasty, nostalgic, and flavorful, this menu staple has the power to attract guests and help restaurants build a loyal following—but only if the chicken is done right. Because it’s such a familiar dish, guests know if chicken is improperly cooked or seasoned, and fail-ing to deliver on this fan favorite can chase diners away. This is why it’s crucial for brands to not only offer chicken, but to make sure that every piece that leaves the kitchen has the perfect flavor, quality, and texture.

Yet given the challenges of today’s restaurant environment, such as labor shortages, it can be difficult for any restaurant to ensure that kind of consistency at scale with traditional frying and grilling techniques. That’s why more than 60 years ago, L. A. M. Phelan tried to find a way to cook chicken more quickly while pack-ing in flavor. By combining components of a pressure cooker with a deep fryer, Phelan was able to do just that and created a new technique called pressure frying.

“Mr. Phelan had a passion for fried chicken and wanted to come up with a better way cook chicken so that it tasted better than traditional open-fried chicken or chicken that was fried on a grill top in a pan,” says Jay Cipra, CEO of the Broaster Company. “From there he came up with his own lines of marinades and coatings, and that was the birth of the Broaster Company.”

Today, Broaster offers trade-marked, turnkey food programs for mom-and-pop shops and multi-unit restaurants, as well as C-stores, grocery, and colleges and universities. The product starts with fresh chicken mostly sourced from family farms across the U.S., and then the chicken is then marinated in Broaster’s proprietary seasoning solutions overnight in Broaster restaurants. There, it is hand-coated by operators and then pressure fried in Broaster equipment.

“We provide an exemplary trademark food solution for small- and medium-sized operators without having to enter into a franchise agreement, which is a huge benefit to the operator,” says Greg West, senior vice president of food product management and innovation at Broaster. “Not only do we provide a great-tasting chicken product directly to consumers, but we do it in such a way that operators are able to make money each and every day.”

Today, the “broasting” cook-ing technique has become an icon throughout the Midwest. One of the reasons it caught on is the way this form of pressure frying reduces the amount of oil absorbed by chicken during the cooking process. This creates a healthier take on fried chicken than is available with other cook-ing techniques, and it saves on oil expenses and reduces flavor transfer when multiple products are cooked in the same equipment.

Another big benefit is that broasting helps keep chicken from drying out. Cipra says this is because this technique sears the outside of the chicken so that oils don’t seep into the meat. This also helps lock in the chick-en’s own natural juices to create a more flavorful product, and the company’s line of marinades and seasonings, brands can serve big, bold tastes that today’s consumers demand.

“Broasting does a much better job sealing in all the moisture and juices than other cooking techniques,” West says. “Genuine Broaster Chicken is extremely popular product, and it has been for over half a century.”

This long history is one of the top selling points of Broaster Chicken, and offering this product can help differentiate restaurants from competition in part because it already has a loyal audience. “We’ve built truly great brand recognition in the Midwest, and as diners are moving to other parts of the U.S., people have gone so far as to plan out trips so that they can stop at Broaster restaurants,” West says.

Broaster’s legacy among diners also helps it stand out from other chicken options among younger dinners. “Millennials are looking for a way to become a part of the products that they consume,” Cipra says. “Having a story like Genuine Broaster Chicken’s origins in 1954 makes us a great fit. With a strong a story behind our product, we offer a connection for millennials that helps restaurants capitalize on this trend.”

Just because Genuine Broaster Chicken has been a fan favorite for so long, how-ever, doesn’t mean that the company is set in its ways. Taking a page from Phelan’s book, The Broaster Company continues to evolve its equipment and processes. “Our engineering department is constantly looking towards equipment trends, and right now, that has a lot to do with automation,” Cipra says. “Our second generation Smart Touch Controller is automating the way the machine runs. As we look forward, we will have future innovations in oil management, overall efficiency of the unit, and ease of use for the for the operator.”

This advanced Broaster equipment ensures that food is cooked perfectly every time, regardless of industry-wide challenges, such as employee turnover. Additionally, with strong chicken sales through-out foodservice, Genuine Broaster Chicken provides operators with strong returns on investment. This is in part due to the fact that fried chicken can be served across the menu during all day parts, and the equipment can also be used for other products, too.

“If operators are going to make an investment in equipment, they want to know that it’s versatile,” Cipra says. “You want it to work for you across multiple dayparts and across multiple proteins. Broasted pork chops and turkey are just to die for. You could even do boneless chicken tenders. Whether you’re a chef that’s interested in special, unique type products or ways to make the platform for versatile throughout the year, we offer a solution.”

Restaurant success, how-ever, all comes back to serving food, West says. “We’ve proven that we bring high quality and brand recognition that will bring additional people into restaurants,” West says. “We drive loyalty with existing consumers and also the curiosity of the new consumer who may not recognize the brand yet.”

Courtesy of Food Newsfeed

Recipes for crispy golden chicken from 1884 to 1982 — plus fried chicken tips and hints from Heloise and Colonel Sanders.

Decades of options for fried chicken from 1884 to 1982 — which one will you try?

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1880s: ‘Scorch Off Hair’

Pick and clean, scorch off hair, wash, and cut up. Rub each piece with salt and sift a little pepper over. If very young, it may be put in the skillet and fried at once. Otherwise turn a small teacupful of water over, cover tight, and boil 20 minutes. When the water has dried out, put in a heaping spoonful of fried meat gravy, set the skillet on the top of stove, and fry till brown.

If gravy is desired, mix one egg with a dessertspoonful of flour and a cupful of milk — first making the flour smooth as for starch — and pour over the chicken when done, setting the pan in the oven long enough to cook the egg. —“Bill of Fare for Winter,” The Country Gentleman, January 17, 1884

1890s: ‘Have Your Pan Ready with Boiling Lard’

Take small spring chickens — large chickens will not be satisfactory — separate the joints, dip them each in egg, then in corn meal or white meal. Meanwhile, have your pan ready with boiling lard, and never put in additional lard while cooking the chicken. Lay as many pieces of chicken in the pan as will lie comfortably without squeezing. Fry a light brown, first on one side, then on the other; have a hot dish in which to put the chicken — keep hot. Make the sauce with the remains of the frying by putting a little cream, pepper and salt, and mixing nicely; throw in a little chopped parsley and pour the sauce around the chicken.

—“Useful Receipts,” The Saturday Evening Post, January 7, 1893

1910s: Pair with Baking Powder Biscuits

Salt the pieces and roll them in flour. Have the skillet hot, with plenty of lard at smoking heat. Allow the chicken to brown quickly on all sides. Then reduce the heat, add a little water from time to time and cook until very tender — an hour is not too long for a good-sized bird. When done make a rich cream gravy. Baking-powder biscuits are the best accompaniment for this dish.

—“Excellent Ways of Cooking Chicken” by Elizabeth L. Gilbert, The Country Gentleman, June 29, 1912

1920s: A Wealth of Butter

We dress the chickens to be fried here the day before and leave them on ice. The next day we cut them up, saving out the giblets and bony pieces to make a stew for the next meal. If we are opulent in butter, which is usually the case here, we salt and lightly pepper the nice pieces, dust them in flour, and place them to fry in a skillet of hot fat or butter. We do this quickly, turning the pieces until they are golden brown.

—“Good Things to Eat” by Corra Harris, The Country Gentleman, October 1, 1928

1930s Faux Fry

Who doesn’t like fried chicken — if it is tender, juicy, and easy to eat? While the method of cooking to be described is not true frying, it offers simpler cooking and meat that has every appearance of fried chicken. Many eating places famous for their fried chicken use this method of preparing it.

Cut up the chicken into serving pieces, two halves for small chickens and quarters for larger sizes, or as for fricassee — 4 to 8 servings — for the largest bird.

If the bird is to be halved or quartered, first break the major joints. This makes for easier eating, more uniform and more satisfactory cooking. The pieces are flattened and stay flattened during the cooking.

Working from the inside, snap the two joints in the wings and the legs. This technique severs the cartilaginous tissue in those joints. One of these joints is the one which attaches the wing and legs to the body. The second joint in the leg attaches the thigh to the drumstick. In the wing, the second joint to be severed attaches the upper part of the wing to the second joint.

For each 1 1/2 pounds of bird, use 1/3 cup of flour, 1/2 teaspoon of salt, and dash of pepper, if desired, and rub thoroughly into the surface of each piece. This coating is important to absorb surface moisture which keeps the meat juicy and avoids disagreeable spattering in frying. The pieces are then ready for frying, although many people prefer to have it dipped into beaten egg and crumbs after the flour coating.

Start cooking in fairly hot fat deep enough — about 3/4 to 1 inch layer — so that the pieces need to be turned only once to give a nice browning on outside. In frying, the larger pieces should be fried first, and better results come if the pieces are not crowded in the pan both in the frying and oven cooking. Transfer to covered casserole or roasting pan and cook in a slow to moderate oven, 300 to 350°F, from 1/2 to 1 1/2 hours depending upon the size.

The browning process may be done several hours, or even a day, in advance of the baking and serving time. It has the advantage of removing every trace of frying near or at mealtime. If the flavor of butter is desired, brush the surface with melted butter just before serving. Gravy may be made from the fat drippings left from the baking pan, adding more from the frying pan, if necessary.

—“Savory Surprises with Spring Chickens” by Kathryn Bele Niles, The Country Gentleman, May 1, 1938

1930s French Fry

French-frying chicken is a full-time job, but with a thermometer clipped to the side of the kettle of deep fat you can be surer of temperatures. First step in this kind of frying is to quarter or halve the chicken. Then dip in thin batter or in egg and crumbs. The batter makes a smoother coating, less likely to slip off and be left behind in the frying kettle. A mixture of one egg beaten up with three quarters of a cup of milk, one cup of flour on the scant side, and a teaspoon of salt is a good cover batter for chicken.

When you are ready to dip and slide the chicken in gently, have the kettle of deep fat heated to about 350° F. Again “hot but not smoking” is the word for it.

The moisture in the chicken makes the hot fat bubble and boil. So leave a safe margin at the top of the kettle and have a care for your own skin. A pair of kitchen tongs may prevent a burn on the hand, and they are easy on the chicken. With tongs, you can turn and lift each piece without piercing the brown crust and letting out juice.

Chicken completely immersed in deep, hot fat fries quickly. Started at 350°F, quarters of medium-sized young chicken are usually done in 10 to 15 minutes if you keep the temperature of the fat between 300 and 325°F.

That’s why restaurants feature this kind of fried chicken in their cooked-to-order service. But if more convenient, it can be finished slowly in the oven. I find it best, though, when it moves out of the frying kettle onto the plate with only a brief pause on thick absorbent paper to drain and get a sprinkling of salt and pepper.

—“Chicken — The American Way” by Ruth Van Deman, The Country Gentleman, July 1, 1939

1940s Crispy Coating

Roll pieces of young chicken in seasoned flour. Fry in deep hot fat (350°F) until brown, turning frequently. Finish cooking in covered pan in slow oven (325° F) — about 25 minutes. Spread out chicken and uncover for last 10 minutes’ baking for that crispy coating!

—“Six Things to Be Thankful For” Continental Can Company advertisement, The Saturday Evening Post, November 11, 1941

1940s Herb Mix

It’s something of an adventure to delve into the secrets of herbs and spices and flavorings. The artistry of cooking becomes a reality. Monotony of flavor is exchanged for tangy piquancy. So, in an experimental mood, let’s serve up some highly appetizing dishes, herb-seasoned to taste. You’ll want to try … a good quarter of a teaspoon of ground mace, nutmeg, or ground ginger to your country-fried chicken.

—“Seasoned to Taste,” The Country Gentleman, April 1, 1946

1940s Southern-Fried Chicken

The chicken fried in the Midwest is usually a large semi-adult bird, little short of the classification of hen. The Southern fried chicken is a barnyard subdeb, rarely more than 10 to 12 weeks old and weighing from a pound and a half to two pounds. Midwestern housewives moving to the South and buying frying-sized chickens at Southern markets are usually afraid they have been sold quail. That the younger, tenderer bird is the better suited for frying would seem to be unanswerable. Yet bad cooks have made it of ill repute with too much grease and weird coatings of batter. Actually, it requires merely a rolling in flour or a mixture of flour and meal, and frying in an adequate amount of hot fat. A suitable recipe for fried chicken may be had as follows:

• 1/2–2-pound fryer cut into pieces for frying
• 1–1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 cup flour
• 6–8 tablespoons bacon drippings or cooking fats or oil

Wash pieces of chicken well. Salt and pepper and roll each piece in flour, coating well — this will give the chicken the brown crust. Heat fat in skillet, add chicken, but do not place pieces on top of each other. Place lid on skillet so that steam will escape — this will prevent the outer crust from getting soggy. Sauté underside 15 minutes on medium heat until a golden brown. Then turn and brown the other side 15 minutes longer. Remove chicken from skillet when very tender and place on brown paper to absorb excess fat.

A two-and-a-half-pound chicken should be cooked 20 minutes on each side.

—“What’s Wrong with Southern Cooking?” by Ralph McGill, The Saturday Evening Post, March 26, 1949

1950s Dad’s Favorite

Because he’s “a great guy,” the three Myers boys help cook dad’s favorite foods for this special Father’s Day dinner.

Different Fried Chicken

• 2 (3- to four-pound) fryers
• 4 cups tomato juice
• 1/4 cup chopped green pepper
• 1 or 2 garlic cloves
• 1 teaspoon dry mustard
• 1 teaspoon salt
• fat for frying

Batter:

• 1 1/2 cups sifted flour
• 1 teaspoon salt
• 1 1/4 cups strained, seasoned tomato juice (from above sauce)
• 1 egg beaten

1. Cut fryers into serving pieces.
2. Combine tomato juice, green pepper, garlic, and seasonings in a large saucepan, and bring to a boil. Add chicken, cover pan, and cook over moderate heat 20 minutes.
3. Heat fat for frying to 350°F.
4. Make batter by combining flour and salt. Add tomato juice and mix until smooth. Add beaten egg and mix lightly.
5. Remove chicken from sauce, drain, and dip pieces in batter. Fry in deep fat for 8 to 10 minutes, or until nicely browned. Drain on absorbent paper.

—“Dad’s Favorite Dishes” by Sara Hervey, The Country Gentleman, June 1, 1953

 

1970s Shaker-Fried Chicken

• 2 spring chickens, quartered (broilers, fryers, 2 1/2 pounds each)
• 3 tablespoons soft butter
• 1 tablespoon fresh minced parsley
• 1 teaspoon minced fresh marjoram or 1/4 teaspoon dried marjoram
• 1/4 cup flour
• Salt and pepper
• 2 tablespoons butter
• 2 tablespoons lard
• 1 cup light cream

Select chickens weighing 2 1/2 pounds or a little over; smaller ones lack flavor and cook up waxy. Wash well and quarter. Rub thoroughly with soft butter and sprinkle generously with parsley and marjoram. Let stand for 1 hour at room temperature. Then roll in flour to which salt and pepper have been added. Melt the butter and lard in a heavy skillet and brown the chicken on all sides. Pour cream over it and let simmer, covered, for 20 minutes. Serves 6.

—“Shakertown: A Spirit Restored” by Linda C. Daniell, The Country Gentleman, September 1, 1977

1980s Low-Cal Crispy Baked Chicken

This chicken has the crispness and taste of fried chicken without the calories or cholesterol.

• 1 (2 1/2- to 3-pound) broiler/fryer, cut up
• 3/4 cup ground oat flour
• 1/2 cup corn meal
• 1/2 cup unprocessed wheat bran
• 1/2 cup raw wheat germ
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon sage
• 1/2 teaspoon thyme
• 1/2 teaspoon paprika
• 1/2 cup milk
• 1 egg
• 1/4 cup safflower oil, preferably cold-pressed

In plastic bag, combine all dry ingredients. In shallow bowl, combine milk and egg. Dip chicken, one piece at a time, into plastic bag to coat thoroughly. Dip into milk/egg mixture; coat again with dry mixture. Place in large shallow baking pan; drizzle oil over chicken. Bake at 400°F for 45 to 50 minutes or until tender and golden brown. Serves 4.

Tip: This coating mixture can also be used for fish.

—“Eat Your Way to Better Health” by Michele Gutter, The Saturday Evening Post, January/February 1980

1980s Crispy Fried Chicken for the Summer Picnic

This recipe gives you what you really should want — chicken that is “fried to the bone.”

• 2 cut-up frying chickens (about 3 pounds each)
• 1 cup flour
• Salt and pepper to taste
• Paprika
• Dash of garlic powder
• 1 stick (1/2 cup) melted butter plus
• vegetable oil to equal the depth of 1 inch in frying pan or electric skillet

1. Wash chickens and dry carefully in paper towels to remove excess moisture. Cut away excess fat.
2. Pour flour in a paper bag and drop chicken pieces, a couple at a time, into the bag and shake until chicken is well coated.
3. Season chicken liberally with salt, pep- per and paprika, and add a dash of garlic powder.
4. Heat oil and butter over moderate heat (350–375°F). Fry chicken pieces, uncovered, half a chicken at a time. Do not crowd the skillet.
5. Fry chicken about 30 minutes on each side, turning once, until golden brown. Lay chicken pieces on paper toweling to drain. Serves 8.

—“Man the Menu” by Jane E. Lasky and Janice Wald Henderson, The Country Gentleman, June 1, 1982

ELKHART LAKE, Wis. (June 4)— Kyle Wyman posted up a season-best 6th place finish Sunday after bouncing back from a Saturday crash at Road America in Elkhart Lake, Wisconsin. Wyman rode his Genuine Broaster Chicken/SC Project Ducati Panigale V4 R to what was an impressive result.

The KWR team has been hard at work this season developing the new bike for competition, and this most recent result is a sign of good things to come for the small team. After a tough Friday qualifying day, where Wyman missed Superpole for the first time all season, the Broaster Chicken-sponsored team made some massive changes to the bike to get Wyman more comfortable.

After a terrible start in Saturday’s race one, Wyman battled through from the back of the grid to run in the lead group, running lap times the same as the leaders for the first three laps of the race. Wyman made a mistake on lap four, was late to the brakes in turn one and ran off track. In an effort to slow the bike, he crashed in the gravel trap just short of the tire wall. The crash ended the bid for a season-best result on Saturday, but with big promise for Sunday.

“Saturday’s race for me was just really weird,” Wyman said. “I think I was just flustered from the moment I woke up that morning. After missing Superpole I was frustrated and felt like I was on the back foot all weekend. I got a terrible start in the race, ran off in turn 5 on the first lap, then worked my way back up into the lead group only to run off again and crash. It was hectic and not a race I’m proud of. Too many mistakes. It’s a real shame because the bike felt the best it has all year long.”

Sunday was a new day, and Wyman went out in the morning warm-up session with some additional changes to the chassis on the Panigale. The bike began to overheat after 5 laps into the session and the KWR team was tasked with their biggest challenge of the year.

“It turned out that in the crash from Saturday we punctured a tiny hole in the new radiator,” Wyman added. “We only had one of the new H2O radiators from Italy and no spares, so we took it to a local shop to get fixed. They couldn’t fix it, and we were in a mad scramble to put together the bike with a stock radiator for the race. My guys got the bike back together just in time for the sighting lap.”

Wyman left for the sighting lap straight from the truck, with more big changes to the chassis for race two. After an excellent start from the fourth row, Wyman found himself in a race-long battle for 6th place with fellow riders Jake Gagne, Cam Peterson and Jake Lewis. Wyman passed Gagne on the final lap and held on for 6th, matching his best finish of the season.

“Race two was awesome, and so much fun,” Wyman said. “There’s nothing I love more than a big battle at Road America and coming out on top of it. My bike was the best it’s ever been, so I think we’ve finally found a good setup on the Panigale V4 R and the top speed of the Ducati was good enough to hold off the BMW to the line – and we still have a completely stock motor. After all the drama of almost missing the race, it feels amazing to have come away with a solid result to get us back on track.”

“After such a long, tough year last year it’s an amazing feeling to be back in the battle for some respectable positions. The Ducati adventure just grabbed a gear and I couldn’t be more excited for what’s to come the rest of the season. I want to extend a huge thank you to Genuine Broaster Chicken for their title support at Road America, SC Project USA and the loyal KW Army for continuing to support me no matter where we finish. Looking forward to Utah in a couple weeks.”

Wyman holds down 10th overall in series standings leaving Road America.

The 2019 MotoAmerica Series continues June 15-16 for round five, at Utah Motorsports Campus in Tooele, UT.

Visit www.kylewymanracing.com for more news and updates.

TUCSON, Ariz. (May 24)— Kyle Wyman Racing (KWR) has announced that Genuine Broaster Chicken will title sponsor the team for the Road America event next weekend for round 4 of the 2019 MotoAmerica Superbike Championship. Wyman will ride the #33 Genuine Broaster Chicken/SC Project/KWR Ducati Panigale V4 R as the team comes fresh off a successful test at Pittsburgh International Race Complex.

The KWR team spent this past Monday and Tuesday in Pittsburgh sorting out their new Magneti Marelli electronics system provided by Ducati Corse, and had two days of testing as part of the Champions Riding School event being held. Wyman had help from an electronics engineer from Italy who came over to get the team on their way with the system, while testing tires for Dunlop.

“I couldn’t be happier with how our test went this past week at Pittsburgh,” Wyman said. “We were able to go faster than we did on my Yamaha last year, and I am still getting used to the bike and new electronics. We have a clear path to success with our new system and I’m looking forward to flying the flag for our new partner Genuine Broaster Chicken.”

Genuine Broaster Chicken announces partnership with Kyle Wyman Racing

The Broaster Companyis pleased to announce a new partnership with Kyle Wyman Racing for two races in the 2019 MotoAmerica Superbike championship. While this is a last minute add to the Broaster Company’s Marketing and Sponsorship activities, the partnership with Kyle Wyman will be a positive result in Broaster’s continued public relations efforts.

“Over the last several years we have built a relationship with Kyle and are excited for his future success and new partnership with Ducati North America, as there is unlimited potential for Kyle and his racing team,” said Jay Cipra, CEO of The Broaster Company.

“Broaster has chosen to be the title sponsor for races in Wisconsin as it is where Broaster Chicken was founded, and Pittsburgh as it is a very strong marketplace for our programs and wide array of products,” Cipra added. “In addition, we appreciate the continuous efforts shown by MotoAmerica in the growth of Superbike racing in the U.S. and also their strong support of series and team sponsors.”

Broaster Company has been the leading manufacturer in high-quality Pressure Fryers, a licensed branded program, delicious foods and specialty foodservice equipment to the industry for over 60 years. Headquartered in Beloit, Wis., Broaster markets their products through a responsive global network of authorized distributors. The company also markets and licenses its Genuine Broaster Chicken® product and the Broaster Express™ food program worldwide to a wide range of foodservice operations.

The Broaster name is synonymous with quality and continuously earns that reputation with durable equipment manufactured in the USA by a skilled team of craftsmen. Broaster Company is committed to providing the most efficient, durable and easy-to-use equipment the industry has to offer. Their patented round cooking well and highly efficient heating process means more dollars in an operator’s pocket compared with competitive equipment. Their equipment is proven, every day, in thousands of kitchens and foodservice establishments worldwide, and you can count on Broaster Equipment to deliver quality results, fast.

Courtesy of Kyle Wyman Racing