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The Skillet
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Dish Price
Broasted Chicken Ala Skillet -
(A) First You Take A Chicken A Tender Fresh Young Fryer Grown Locally. -
(H) Place In Refrigerator For At Least 4 Hours To Allow Marination To "Set". -
(B) Cut It In 8 Pieces And Scrub It Clean. -
(I) Cook In A Pressure Vessel Developing At Least 35 Lbs. Of Pressure. This, Of Course, Means Using A Broaster Since It Is The Only Unit Utilizing Such High Pressure. (It Is The High Pressure That Retains The Juices In Lieu Of A Thick Batter) -
(C) Punch Dozens Of Tiny Holes In Each Piece. Careful You Do Not Pierce The Bone! -
(D) Place The Chicken In A Wire Basket And Submerge It In A Tank Of Especially Blended Marinating Fluid. A Hydrometer Is Necessary To Assure Even Consistancy Of Seasoning Batch After Batch. -
(J) Use A Top Quality Vegetable Shortening To Disperse The Heat Evenly Around The Chicken And To Brown The Flour. -
(K) Remove From Broaster After 7 Minutes Of Cooking At 380 F. Cook Each Order As Needed, It Only Takes 7 Minutes. No Problem, Particularly If You Have 6 Broasters With A Total Capacity Of 156 Pcs. Every 7 Minutes, Like The Skillet Has! -
(E) Put The Tank, Marination, And Chicken Into A Vacuum Chamber. Close The Lid, And Run The Vacuum Pressure Up To 25 Lbs. -
(F) Release The Vacuum, And Voila! The Flavoring Has Penetrated The Chicken To The Bone. -
(G) Remove The Chicken From Your Marination And "Dust" Each Piece Lightly With A Special Browning Flour. Please, No Heavy Grease Absorbing Batter! -
(L) Make Use Of A Simpler Recipe Dial 234 6069 And Give Us Your Requirements. It Will Be Waiting For You By The Time You Reach The Skillet. -