Broasting falls somewhere between roasting and frying, a patented process that was invented by the Broaster Co. back in 1952. Basically, it involves marinating a whole chicken, then putting it in a special pressure fryer that seals in the juices while keeping the oil content to a minimum. The result is one tasty bird: crispy skin, moist meat. The Okoboji Inn -- named after the lake in Iowa, it has a casual atmosphere reminiscent of a dockside cafe -- follows all of the Broaster Co. rules and serves up an unbelievably tender, juicy broasted chicken. A bird in the hand here is worth two from anywhere else.