Behind the Scenes: How We Make Broast

Want to know our cooking secrets? At Broast Sara, every step is controlled for quality and safety. We follow strict procedures so your meal is tasty and compliant with Saudi standards. For example, HACCP (Hazard Analysis and Critical Control Points) is applied in our kitchen, as required by the Saudi Food and Drug Authority (SFDA). This means we continually monitor cooking temperatures, oil quality, and hygiene at every stage.

Cold Storage – Fresh chicken is stored at safe temperatures immediately upon delivery. We never let it sit unrefrigerated. In fact, every piece we use is hand-slaughtered Islamic-style and immediately refrigerated to preserve freshness and ensure it’s 100% halal. In Saudi Arabia, all meat must meet SFDA’s Halal standards, and Broast Sara complies fully with these rules.

Marination Process – We prepare our special marinade in small batches. Chicken pieces marinate overnight (12+ hours) in a refrigerated tank, allowing the spices (cumin, garlic powder, ginger, etc.) to penetrate deeply. This step tenderizes the meat and creates flavor that explodes in every bite.

Pressure Frying – We use certified pressure fryers (the Broaster method) to cook the chicken. The sealed fryer lets the meat cook under pressure, which locks in moisture and ensures even cooking throughout. The result is golden-brown broast with less oil absorption.

Checking & Cleanliness – After frying, each batch is inspected by a cook before serving. We also maintain HACCP logs (time/temperature records) every day. All staff wear gloves and hairnets, and surfaces are sanitized regularly.

These behind-the-scenes steps are why Broast Sara’s broast is consistently crispy, flavorful, and safe. We take food safety seriously and follow Saudi guidelines – for example, HACCP certification is a sign of credibility in the food industry. Ultimately, this means you can trust that every broast meal is prepared with care and meets all health standards.