WearEver Chicken Buckets

[launderess]

Time to talk about Wearever "Chicken Buckets" and "broasted" chicken.

Heard about this babys for years, but wasn't willing to pay the high prices on eBay, and my thrift searches were coming up empty. One Christmas was helping Mother clean the kitchen and while putting something on a high shelf, what did my little eye spy? Yes, it was a Chicken Bucket! Mom was holding out on me! Asked about it and Mom said she didn't use it much any more as fried foods aren't good for you.........., has to watch her cholestral...........(you know where this is leading), so asked if I could "borrow" it as had always wanted to test one. Mom gave me the standard lecture "you can borrow it,but you cannot HAVE it...), but left with my prize.

Since then have made up tons of great fried chicken, and can understand why people go crazy over one of these beauties. Anyone else into "Chicken Buckets"?

Oh, for those that have no idea what I'm talking about, pipe:

Pardon Our Interruption...

 

[petek]

While I'm a big fan of pressure cooking and canning I don't think I'd be wanting to pressure fry. How many lb's of pressure do these things work at? I have a huge Presto canner/cooker with a gauge on it..I should re read the instructions to see about frying in it.

 

[maytagbear]

What I know--

These work at comparatively low pressure, well under 15 pounds, I think more like 5 pounds pressure.

Yes, there are potential dangers in using this device. Hot fat and hot sugar are the two of the greatest potential hazards in a kitchen. However, if a person takes their time, and minimises distractions, frying can be done very safely.

Friends of mine in western Massachusetts have one, and love it. Of course, they are adults, big pressure cooker fans, and very sensible.

I would like one, but not for the wacky money they usually go for on ebay.

This particular seller does not say if the instruction booklet comes with it.

Fried food is a luxury, and best if eaten in severe moderation, but oh, properly done, there is nothing to equal.

I think if these were re-introduced today, they might sell better.

Lawrence/Maytagbear

 

[maytagbear]

one more thing--

a local restaurant that offers "Broasted"---pressure fried chicken, blends in a little bacon dripping into their "frying medium." Wonderful flavour!!!

Lawrence/Maytagbear

 

[petek]

I always wondered what broasted chicken was. I don't eat fowl or seafood so I guess I'm never gonna taste it. No I'm not a vegetarian but when it comes to meats, if it aint beef or bear or deer I just don't eat it, well maybe some bacon sometimes.

 

[jetcone]

Laundress

Do you batter your chicken or just drop it in?

 

[launderess]

We Don't Do No Batter

*LOL*

Season my chicken the way Mother taught me, then dredge in flour. IIRC the cook book which comes with the unit has a recipe for batter, but never bothered.

Basically one "frys" the chicken for several minutes without the pressure lid on, then attach/clamp the lid on for the real fun. Theory behind this is one wants a nice brown crust to develop before starting "broasting".

Pete,

You don't know what you are missing. Not big on deer, nor beef/red meat for that matter; but give me fried chicken with some hot sauce and I am in heaven. Side order of corn bread and some iced tea would be nice. Oh yes, don't forget the black-eyed peas and rice.Hmmm, think have just planned this Sunday's dinner.

By the by, Kentucky Fried Chicken an all it's knock-offs are "broasted" chicken. Believe it or not, that wonderful old man in the white suit couldn't make "broasted" chicken take off on his first attempt, so ended up selling out the "secret recipie" in exchange for a nice fat check and probably a cut of the action. Bet his family is VERY happy to day as KFC is found nearly all over the world as MacDonalds.

Commercial broasted units are huge beasts, some people buy them either second hand or new so they can fry up chicken, shrimp, onion rings etc for a crowd.

Yes, eBay prices for Chicken Buckets are insane at times, especially MIB units. Really want an electric model, but those are serious money auction wise. Keep hoping one will turn up at a local thrift, but so far no luck.

Am told the weakness of older units is after awhile the rubber gasket will dry out (it rests inside the lid and helps make a tight seal). Once the gasket goes the unit is useless. Wearever long ago stopped making Chicken Buckets so spare parts are rare as the units. Suppose one might try an off the shelf gasket, but do not know off hand.

Is it too early for fried chicken? Maybe chicken waffles for breakfast? *LOL*

Launderess

 

[maytagbear]

uh, Pete....

"eat bear"????

Do I want to know more?

Lawrence/Maytagbear

 

[toggleswitch]

Of all the things I miss in life, I think I miss my mind the

Why do I have the belief that chicken fryers are LOWER than atmospehric pressure?

(A check-valve allows air out of the vent but not back in.)

With a lower barometric pressure, the frying acion would logically be more intense, and water coudl boil-off /vaporize more easily.

Perhaps someone can enlighten me on the way frying "works".
I always thought that foods become more flavorful (flavor is concentrated) when the water is removed from it as in the case of frying. (Oil boils above 212*F or 100*C) Tastes so good though!!! Partially dehydrated foods are however a no-no.

This is why fruits and vegetables are the healthiest foods ....lotsa fiber and water.

If this is indeed a high-pressure device , how does it differ from a pressure cooker?

 

[launderess]

Chicken Buckets are low pressure, a fact clearly stated in all advertisments and the item itself. In fact the proper name is "Chicken Bucket Low Pressure Fryer".

JetCone:

Just took my copy (ok, Mother's copy) of the Chicken Bucket manual from my cook book shelf. It suggests and gives a recipie for a milk and egg wash to be followed by basic or seasoned flour to dip chicken into before frying. WearEver even provides a variation on for those following "Kashruth", whatever that is.

According to Wearever one can also use the fryer for making fresh veggies, pork chops, oysters, chicken livers and frozen fish fillets. Happen to like fried oysters, but think chicken livers will not go over well in this house no matter how prepared.

Recipies in the manual/book?
Chinee Chicken Wings
Barbecued Chicken
Chicken Kiev
Chicken Cordon Bleu
Chicken Croquetes
Beef Roulades
Marinated Flank Steak
Scotch Eggs
Stuffed Pork Chopss
Stuffed Flounder
New England Clam Cakes
Various Fried Pies
Banana Friters

Launderess

 

[foraloysius]

Kentucky Fried Chicken

Talk about KFC, they never caught on much in Holland. There are only 25 of them in this country. MacDonalds is more widely spread. Burger King is also represented in the Netherlands, but there are only 30 of them.

 

[maytagbear]

Kashruth

regards to Kosher. It's a part of speech. Don't look at me, I was a Literature specialist, not a grammarian in college.

(My first, and most serious, college boyfriend was Jewish.)

Lawrence/Maytagbear

 

[jetcone]

Oooooo

Scotch Eggs! I love those!

My pressure cooker does all this but I have never tried the recipes for pressure frying. Now I will.

 

[launderess]

Do Not Pressure Fry

In a normal pressure cooker unless the maker specifies one can. SERIOUS damage,danger and bodily harm can result!

Launderess

 

[appnut]

Well Lawrence, all I can say is Yourself, Ross, Nate, Will, Timanator, Bearpeter, Hugh, Todd, Danlangdon, Earthling177, Glenn, Luigi, Hoover1060, PeterH, PowerFin64, & jamman_98 have a pretty good chance of being on the menu ourselves lol.

 

[bethann]

Launderess

I have never used one of these before. Quite interesting really.
How does the chicken end up? Seems like it would be soggy, if you cover it. How does it not get soggy? How much grease do you use? Does all the condensation from the chicken moisture shoot out the top or what?

I make fried chicken every Sunday. One of these little babies just might come in handy. Normally I put the iron skillet on the grill and cook it outside. I can't stand the mess on the stove. I was thinking about getting an electric skillet but, maybe this would be better. Are they hard to clean? Are all the pieces piled on top of one another?

Sorry for all the questions!

 

[launderess]

Chicken Buckets bascially are deep fryers/ pressure type cookers that operate on low pressure.

Basically one fills the cooker with oil to the fill line marked inside the pot, the begin to heat the oil. I use a deep fry thermometer to know when the oil has reached the right temp for deep frying, then into the oil goes prepared chicken. One "deep frys" the chicken for several minutes (the recipie/manual from Wearever gives approx times), then on goes the lid.

One slides the lid onto the pot and screws down the clamps via the knob on top. This causes a build up of pressure and the rest is like using any other pressure cooker. Timing starts when the pressure regulator on top starts to rock gently back and forth. After the correct cooking time one stops the frying, removes the lid (again, instructions are given in the manual), and take out/drain the chicken. It sounds like allot of work, but really is not, and there are a few tricks one picks up along the way. The process is repeated for making subsequent batches of chikcen.

Unlike keep frying, the cookers to not use lots of oil, and when done correctly chicken or whatever else is "broasted" comes out VERY crispy on the outside, and tender/juicy on the inside. If one observes good deep frying techniques in regards to oil, oil temp and methods, there should be no problems. Of the three ways I make fried chicken (vintage Dazey electric deep fryer, vintage deep cast iron chicken "frying" skillet, and the CB; CB chicken tastes best.

FoodTV did a thing on fried chicken on their program "The History of ...). It is the program with the nice Irish guy who travels the country telling about the history of various American foods from Cherry pie to fried chicken; and they covered "broasted chicken", giving tips and techniques from KFC and others. All agreed because of the pressure cooking the oil pretty much stays outside of the chicken, while jucies stay inside. Not sure how it works but could look it up.

Girl, you make your fried chicken outside on a grill! *LOL* Frying can be messy, but if one has good ventilation and uses good techniques splatters and muck are kept to a minimum I find.

Would love to do fried chicken every Sunday, but try to limit consumption of fried foods in my home. Do use peanut oil instead of shortening though (no trans fats). Speaking of frying, may try "fried turkey" this Thanksgiving.

If you can nab a Wearever Chicken Bucket, and want some help, let me know. Try searching for one locally as eBay prices are sometimes very dear. Have seen CBs go for over $85, and they were used. MIB units, well you can pretty much guess.

Launderess

 

[rocky2]

Damn!!!

That does it... Nothing leaves this house until I check e-bay. I had a chicken bucket. Used it quite a few times when I first got it but its been sitting in a cupboard for the last 10 years. That is, until I got rid of it last month. Packed it up with a bunch of other things and called goodwill...

 

[toggleswitch]

Hate to rain on your parade, but...

BEWARE of turkey fryers. Major fire hazard! Please be sure to use oudoors only.

Of course my no. 1 conern is always the health, safety and well-being of all of our internet/site friends.