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The Skillet

Location
The Skillet

45 dishes

Date
1987

Sponsor
The Skillet

Physical description
22x14cm folded; 22x28cm open

Call number
1987-0047_wotm

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Dish Page Price
Broasted Chicken Ala Skillet Dinner The Entire One Half Of A Golden Brown Spring Chicken, Which Has Been Pre Marinated In An Exclusive Skillet Preparation And Then "Broasted" To A Juicy Perfection (See Receipe On Back Page) Included In Your Dinner Is Your Choice Of French Fries Or Whipped Potatoes And Gravy Cream Cole Slaw Cranberry Apple Relish A Warm Butterflake Roll And Honey And Of Course After Dinner Mints It Is Served On A Special Platter And Then Individually Boxed For Your Dining Convenience. 2 4.9
Filet Mignon Petite The Skillet's Special 5 1/2 Oz Broiled Choice Beef Tenderloin 2 9.25
Chopped Sirloin Of Beef Steak A Platter Sized Broiled Steak Deliciously Seasoned And Smotheredwith Sauteed Onions 2 4.5
Broasted Chicken Snack Same As Dinner Except 1/4 (2 Pcs) Of Chicken 2 3.75
Center Cut Ham Steak Hickory Smoked Grilled Pineapple Ring Generous One Half Pound Serving 2 5.85
Filet Of Sole Natural Bonless White Meat Filets Deep Fried And Brushed With Lemon Butter Served With Tartar Sauce 2 4.5
Chicken Eaters Special 1/2 (4 Pcs) Delicious Golden Brown Broasted Chicken, Butterflake Roll And Honey 2 3.95
Canadian Lake Perch Filets Finest Quality Fresh Water Perch Boned And Deep Fried Tartar Sauce And Lemon Wedge 2 5.75
Fried Louisiana Gulf Shrimp Graded "Colossal" For Large Size! Fantail Round Shrimp With Special Light Breading Extra Meaty Served With Snappy Cocktail Sauce 2 6.95
Lake Erie Perch Filets 1 Lb. 2 8.25
Chicken Livers (Broasted) (Tuesday Nights Only) 2 4.75
Filet Of Sole 1 Lb. 2 6.25
Shrimp (Colossal Size) 1 Lb. 2 12.95
Chicken Livers & Sauteed Onions Served Tuesday Nights Only Fresh Chicken Livers Prepared Delightfully By "Broasting" Apple Butter Garnish 2 4.95
French Fried Potatoes 2 0.85
Warm Butterflake Roll 2 0.35
French Fried Potatoes Box Of 5 Orders 2 3.5
Warm Butterflake Roll 1/2 Dozen 2 1.6
All Dinners Include Choice Of Potato Cream Cole Slaw A Warm Roll And Honey Garnishes And After Dinner Mints And Are Served On A Platter And Individually Boxed 2 -
Individual Honey 2 0.15
Cream Cole Slaw (Individual) 2 0.9
Cream Cole Slaw Pint 2 1.85
Individual Honey 4 For 2 0.5
French Fried Onion Rings 2 1.25
Breaded Mushrooms 2 1.5
Buckets O' Chicken (Half White, Half Dark Meat), 8 Pcs 120 Pcs, Extra Charge For Special Orders 2 6.09- 76.79
Since Your Order Is Cooked At The Time It Is Placed, And Never Pre Cooked And In A Warming Oven, We Suggest You Call In Advance Of Your Arrival 2 -
Prices Subject To Change Without Notice 2 -
Call For Prices On Any In Between Or Larger Quantities.We Can Furnish Any Amount Of Broasted Chicken, Be It For 1 Person Or 101 People On Very Short Notice. 2 -
Lunch Hours Mon. Thurs. Sat. 11 Am 2 Pm 2 -
All Buckets Are Half White And Half Dark Meat Extra Charge For Special Orders 2 -
Dinner Hours 4 Pm 8:30 Pm The. Thur. Sat. 11 Am 3:30 Pm Sunday 2 -
Broasted Chicken Ala Skillet 3 -
(A) First You Take A Chicken A Tender Fresh Young Fryer Grown Locally. 3 -
(H) Place In Refrigerator For At Least 4 Hours To Allow Marination To "Set". 3 -
(B) Cut It In 8 Pieces And Scrub It Clean. 3 -
(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) 3 -
(C) Punch Dozens Of Tiny Holes In Each Piece. Careful You Do Not Pierce The Bone! 3 -
(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. 3 -
(J) Use A Top Quality Vegetable Shortening To Disperse The Heat Evenly Around The Chicken And To Brown The Flour. 3 -
(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! 3 -
(E) Put The Tank, Marination, And Chicken Into A Vacuum Chamber. Close The Lid, And Run The Vacuum Pressure Up To 25 Lbs. 3 -
(F) Release The Vacuum, And Voila! The Flavoring Has Penetrated The Chicken To The Bone. 3 -
(G) Remove The Chicken From Your Marination And "Dust" Each Piece Lightly With A Special Browning Flour. Please, No Heavy Grease Absorbing Batter! 3 -
(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. 3 -