Pittsburgh Chicken and Taters in Los Alamitos Keeps Broasting On – California News

Pittsburgh Chicken and Taters in Los Alamitos Keeps Broasting On – California News

Wednesday, June 14, 2017 at 7:56 a.m.

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Not fried but Broasted

Cynthia Rebolledo

Pittsburgh Chicken and Subs has had multiple owners over its nearly 25 years in business. But despite the multiple changes, the restaurant has remained a Los Alamitos favorite— keeping the famous recipe intact with made-to-order broasted chicken.

Original Trasport family secret recipeEXPAND

Original Trasport family secret recipe

Cynthia Rebolledo

Don’t forget: Not everyone can call themselves broasted chicken. It’s a particular process: when meat hits the oil, it sears it and cooks it to the bone sealing in all the juices for a plump, succulent golden bird whose crispy skin stays intact with every bite. Inventor L.A.M. Phelan patented the stainless-steel pressure cooker and deep fryer necessary to broast chicken, and trademarked the term “Broaster” and recipe process. There’s only a few broasted chicken palaces left in Orange County, and all have to follow the company’s preparation, cooking the chicken in the manufactured pressure fryer, and use Broaster’s Chickite marinade and Slo-Bro seasoning.

Old skoolEXPAND

Old skool

Cynthia Rebolledo

In 1992, original owners Amel and Maryann Trasport, brought Pittsburgh to Katella — initially named Pittsburgh Chicken and Taters. It was Amel’s visit to his uncle’s restaurant—The Harold Inn in Hopewell, Pennsylvania (that has served broasted chicken and taters for 57 years!)—that inspired the restaurant and homage to his native hometown. “That’s why it was called Pittsburgh chicken—it has a Pennsylvania flavor to it,” says Amel.

He compares the…

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