My purchase of an electric pressure cooker made me think of Broasted Chicken.
Broasted chicken wasn't a chain or even a franchise. The manufacturer sold the equipment to the store owner along with the proprietary chicken recipe. The chicken is lowered into the cooker and then sealed with a heavy lid by means of a large lever. Sometimes you found Broasted Chicken inside of a hamburger drive-in. Ours was a simple store front with a front counter. There was no place to eat — just chairs to sit in while you waited for your take-out order.
I can't even begin to calculate how much Broasted Chicken I ate growing up. I had it on my birthday for many, many years growing up. I'm sure my brother did too. We had it at a lot of other family gatherings as well. Or just on days when my mother didn't want to cook. The whole family loved it, and it was always a treat.
Here's the thing with Broasted Chicken. It was described as chicken "deep fried under pressure." Deep fried under pressure. Wow. I can't even begin to imagine what the cholesterol would have been. Of course then we didn't know cholesterol from...well, from anything.
Deep fried under pressure. Can you imagine what today's health and nutrition experts would have to say about that? (And, no, I don't think they were using vegetable oil in those days.)
We sure enjoyed it back then, though.