Lots of juice, less fat in pressure-cooked birds
By SUSAN LEATHERS
Brentwood Home Page
Fried chicken fans have a new option in Brentwood, though the history behind this particular bird is more than 50 years old. And from a first-person perspective, it’s worth a stop to check it out for yourself.

The Brentwood Market on Franklin Road recently added Genuine Broaster Chicken to its menu of handmade sandwiches, grill options and pizza. “Broaster” chicken must be cooked in a Broaster Company-manufactured pressure cooker using Broaster’s proprietary marinades and seasonings. It also must be cooked to exact specifications.

The end result? Fried chicken that’s juicy but not greasy. Really. It also claims to have lower carbs and fewer calories than its competition.

“If you do it the right way, it comes out perfect every time,” said Jeff Boyce, who was manning the counter at the convenience store/restaurant/gathering place located just north of the Franklin and Concord road intersection on Wednesday.

“It’s fried and also pressure cooked,” Boyce continued. It’s cooked at an exact temperature (360 degrees) in patented Bro-Oil, which Boyce explained is primarily canola oil.

In addition to traditional fried chicken pieces, the market has Broaster chicken fingers, chicken livers and potato wedges.

The market’s new owners, Archie and Deonna Miller, added the chicken about a month ago and Boyce said it’s been popular.

Prices are comparable to other chicken spots and delis in town. A three-piece mixed box (1 breast, one wing, one thigh with three taters and a roll) is $5.99. Broaster Buckets are available in variable sizes (e.g. $19.99 for 16 mixed pieces), as are large orders (100 pieces for $129.99). Call ahead orders are encouraged, especially for large orders.

But how does it taste? I got myself a thigh to try and a breast for my husband to review. Unfortunately for him, I can vouch for both.