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Depending on the cooking method, the sorts of chicken we find when shopping for it at the grocery store vary. There are three types of chickens: broiler, fryer, and roaster. How can you differentiate between different types of chicken besides the way they are cooked differently? Learn more about the distinctions between broiler, fryer, and roaster birds by reading this article.
Summary Chart
Definitions
A broiler chicken is a chicken grown specifically for its meat, and it normally matures to its processing weight of 4 to 5 pounds between the ages of 5-7 weeks. There are numerous ways to prepare tender, meaty broilers.
At 3 to 5 months of age, roaster chickens are typically processed for their meat. It is 5 to 8 pounds in weight. The roaster features a substantial layer of fat that makes basting easier. Since the thicker chunks have a tendency to burn on the surface before the internal flesh cooks completely, this kind of chicken is not recommended for broiling or frying.
frying, roasting, and broiling chicken
The age and weight of the fowl at the time they are processed for meat are the primary distinctions between broiler, fryer, and roasting chickens. The smallest chickens are the fryers, which weigh between 2.5 and 4 pounds. It takes them around 7 weeks to attain this slaughter weight. Broiler chickens, which weigh at least 4 pounds, are the next size up. When they are between 5-7 weeks old, broiler chickens are ready for the market. The largest and oldest variety are roaster chickens, which typically weigh 5 to 8 pounds and are 3 to 5 months old.
Chickens used for broiling and frying have young, soft meat. They taste mild and are best prepared at high heat. However, because they dry out rapidly, the smaller portions are not as excellent for stewing or braising. Chickens used for roasting are a little older and bigger. They require a longer cooking time and have a unique flavor. This kind of meat works well in stews and braises. Roaster chickens, however, are not the best choice for broiling or frying since the larger, thicker portions have a tendency to brown on the exterior while the inside is still raw.
