Broasted chicken's origins are a mystery

There are 5 comments on the InYork story from Oct 13, 2009, titled Broasted chicken's origins are a mystery. In it, InYork reports that:

Responding to a recent blog post about Avalong Farm Restaurant, a well-known eatery at Mount Zion/Whiteford Roads in Springettsbury Township, a York countian passed on a comment from a friend.

Join the discussion below, or Read more at InYork.

David

Kissimmee, FL

#1 Oct 13, 2009
Broasting is a trademark applied to a method of cooking chicken and other foods using a pressure fryer and condiments. The technique was invented by L.A.M. Phelan in the early 1950s and is marketed by the Broaster Company of Beloit, Wisconsin, which Phelan founded.

Many modern fried chicken chains such as KFC use a comparable method but use different recipes or equipment from one of several alternate suppliers. These may be colloquially called "broasted" but the term is technically incorrect when applied to chicken that is not made under license. Other companies use more conventional deep fryers.

[Above from Wikipedia.]

But when it arrived in York is not answered in that reference.
Tony

Blackwood, NJ

#2 Oct 13, 2009
Avalons was the first place around here that had broasted chicken as far as I can remember. And as David posts, it was done under license from the Broaster Co.
Mr C

Glen Burnie, MD

#3 Oct 13, 2009
When I'm in York County it is a treat to have broasted chicken at a family restaurant! It's a nice change from the usual burger and fries!
The REAL facts

Philadelphia, PA

#4 Oct 13, 2009
The first establishment to offer broasted chicken in the York area was the Plough Tavern. The guy standing out front, with the horribly twisted leg was the main chef. He and William Penn were removing chicken from the outside spit, when an Indian shot an arrow into his leg. They made a compress of vinegar, corn starch, and sauerkraut; that is where the first recipe for the ingredients were developed. Then Colonel Sanders screwed everything up with his garbage.
BroasterFan

Whitewater, WI

#5 Oct 13, 2009
The term "broasted chicken" is a registered trademark of The Broaster Company of Beloit, WI. "Broasted Chicken" (aka Broaster Chicken) refers to chicken that is first marinated (usually for 8-12 hours via an overnight soak) and then breaded using proprietary ingredients. After that, it is cooked in a Broaster Company manufactured pressure fryer. This combination results in more tender, juicy, and flavorful chicken that also has lower carbs, less fat, and fewer calories. The company licenses independent restaurants, convenience stores, supermarkets, and institutions such as hospitals and schools to use this process. Only those licensed operators can legally call their product "broasted chicken." There are more than 5,000 Broaster locations across America and thousands more worldwide. A list of locations can be found on the company's web site at http://www.broaster.com/slocator.htm .

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