Originally Posted by
Clint Bint
I'm still not quite sure how broasting is any different from deep-frying a piece of chicken coated in flour ?
The tastiest chicken I cook is always upside down in its own juices with nothing added.
I think the theory is that adding the pressure cooker aspect ensures the chicken is cooked quicker and more safely (pasteurisation) and is juicier as "drying out" is greatly reduced.