A video review: How is the chicken at the chicken broil?

The event came in with high expectations for me.

As I've written before, I've been waiting to try the chicken from the Chicken Broil for about seven months now. I finally got my chance Thursday at about 4:30 p.m.



It was a great-looking plate of food, and the chicken was enormous, as each plate contained half a bird. No added seasonings or sauces, just good old-fashioned broiled chicken.

The first bite was a tasty one, where it was obvious it had been slowly cooked. The chicken was moist mostly throughout, although I think one bit was a bit dryer than what I was looking for. But you get that on nearly 100-degree days.

Even with the heat, the meal was great. I'm looking forward to next year. Here's hoping the temperatures comes down about 10 degrees with it.

Photos from setting up for the Chicken Broil

According to my phone, it's going to reach as high as 101 degrees today for the 58th Annual Chicken. Broil. And it's not stopping the guys from getting the birds on the grills.

The chicken was unloaded from the chicken beginning around noon today, and all 19,000 pounds of it will make it onto the concrete brick grills. This is after all the setup earlier this week.

Today's festivities have even been noticed near Detroit. Radio station 104.3 WOMC published a write-up on the event, after Chris Fegan of the village won a contest on the radio station.

It's quite the process. Take a look at some of the photos from Thursday afternoon's setup at Alumni Memorial Field.

A call for some Chicken Broil help

I still remember the first thing I noticed about Manchester when I first came here, looking for a place to live.

It was the sign to the village limits on Austin Road, saying "Home of the Famous Chicken Broil." It was one I found slightly ironic, since I hadn't heard of this Chicken Broil before.

It didn't take me long to realize what a big deal the event was, and I've been excited to see it come alive since January.

However, since I am still a Chicken Broil newbie, I need a little help. I'm looking for some Manchester (and non-Manchester) folk to help me understand how important this event is. That being said, I have a few questions I'd like to pose:

• What makes the Chicken Broil such a special event for Manchester, and why? 
• What are some of your favorite memories of the Chicken Broil?
• What are you looking forward to the most?
• And last one (and I need a complete honest answer here): How good is the chicken served at the broil??

If you know anyone else that comes out of town for the broil, be sure to send this link along, I'd love to gain some perspective, as well as include some info for a story for next week.

Manchester brochure out and distributed, take a look

The brochure advertising Manchester is out and has been distributed to area businesses and welcome centers along the Michigan border.
The booklet, a full-color 12-page booklet highlights some of the best of Manchester, including a two-page spread on the chicken broil.
The brochure looks stunning and full of color, and captures the color of the town perfectly. Check out some images from the new brochure in the gallery below.