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A portmanteau of broiling and roasting, broasting – almost always applied to chicken – is neither. To broast a chicken is to deep-fry it in a pressure cooker. In 1954 the Broaster company trademarked the term and began selling pressure-fryers and seasoning to restaurants around the country. Among the advantages of broaster-made chicken, other than juiciness that verges on viscous, is that cooking time is less than old-fashioned pan-frying.