🔕 🔔
Loading…

My Basket ()

All questions

What is the difference between a broiling chicken and a roasting chicken?

If I plan to cut it up and fry it, which one do I want?

asked by Blueshana over 5 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

9 answers 9701 views
A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added over 5 years ago

In order of size: fryers, broilers, roasters, stewing. The names reflect optimal cooking methods. Fast cooking, like frying, call for smaller birds. Otherwise the insides won't be done at the same time as the outside.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

E0cc9d5c 6544 49fb b0e4 5c150d9ac0f7  imag0055
added over 5 years ago

Age. Almost all commercially raised chickens are the White Cornish cross, a chicken bred to grow rapidly. (And despite what producers would have you believe about free range, these critters grow big so fast that they fairly totter. Exercise is the last thing on their minds.) A roaster gets a few more weeks than a broiler in order to size up.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added over 5 years ago

I don't know about commercial "free-range" chickens, but the ones I buy from farmers at the Greenmarket are not that breed, and they definitely ARE free range.

53573b8d 4bf0 4ffd 843d b2e617cfeb6b  dscn3274
inpatskitchen

Pat is a trusted home cook.

added over 5 years ago

I always think of a broiler as a chicken under about 6 pounds although I do roast them. Growing up a "roaster" was always a capon...bigger, more fat and wonderful roasted!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Eed1fa70 e05b 43bb b687 bb2e48114f09  giphy
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 5 years ago

And a capon is actually a neutered rooster, not a hen. I happen to love roast capon too.

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added over 5 years ago

The way I was taught, broiler/fryers are 3 pounds or maybe a little less. A roaster is at least 4 pounds, and I prefer 5 or more.

You can fry a roaster if you cut him up into small enough pieces that it will cook through by the time you're finished frying.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

Thanks all. I had bought a roaster so I cut it into small pieces and the deep fried chicken came out marvelous. Next time I'll look for one labelled fryer.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

E0cc9d5c 6544 49fb b0e4 5c150d9ac0f7  imag0055
added over 5 years ago

Re the comment about "free range," this term is a squishy one. The door to the coop can be wide open, but White Cornish chickens, the chief commercial breed and also the one most widely available to home growers via mail order or the local farm supply, won't go very far. They get too big too fast. "Pastured" chicken is a more accurate market term, as these birds have free access to pasture, whether they're in a tractor pen (which can be pulled from place to place) or some other such arrangement. At my place (where chickens can come and go as they please), we're fed up with the slothful White Cornish and are trying the Freedom Ranger breed this year. Another alternative is a dual purpose breed (eggs and meat type, like a Buff Orpington). But I would guess that, free range or not, many farmer's market chickens are the fast-growing White Cornish (also preferred for its white feathers=clean plucking). There is nothing wrong with them, but even with the door to the world flung open, they're going to prefer the spot closest to the feeder. It's too bad---take a look at an online chicken catalog some day (like McMurray's) if you want a glimpse into the truly varied world of poultry breeds.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Pegeen

Pegeen is a trusted home cook.

added over 5 years ago

Sort of a side-track but this book by Jenna Woginrich, a novice chicken-raiser, was a lot of fun:
"Chick Days: An Absolute Beginner’s Guide to Raising Chickens from Hatching to Laying"
http://amzn.to/GXh2Vh
I learned about it during her interview on NPR with Lynn Rosetto Kasper:
http://splendidtable.publicradio...


Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.