Chicken, broilers or fryers; what is implied by broilers or fryers?!
I am trying to make an analysis of saturated fats in chicken fat, but I don't understand what is implied when chicken is either a broiler or a fryer; are these two different types of birds, or is this the cooking method used?
Are the two words synonymous with one another, potentially the reason why it's broiler or fryer?
Here's where I'm extracting my information from, nutritiondata.com : http://www.nutritiondata.com/foods-chick...
As you can see, the chicken is either broiler or fryer chicken... I guess I've narrowed it down myself to cooking method or type of chicken and cooking purposes of that chicken; kind of like "utility grade," in terms of type of turkey.
Thanks!
Av
Answers: Hello,
I am trying to make an analysis of saturated fats in chicken fat, but I don't understand what is implied when chicken is either a broiler or a fryer; are these two different types of birds, or is this the cooking method used?
Are the two words synonymous with one another, potentially the reason why it's broiler or fryer?
Here's where I'm extracting my information from, nutritiondata.com : http://www.nutritiondata.com/foods-chick...
As you can see, the chicken is either broiler or fryer chicken... I guess I've narrowed it down myself to cooking method or type of chicken and cooking purposes of that chicken; kind of like "utility grade," in terms of type of turkey.
Thanks!
Av
A broiler is a young chicken (meat is tender). A fryer is older.
Chickens are designated by relative size. A "fryer chicken", also known as a "broiler/fryer" is in the middle of the range. According to the U.S. Department of Agriculture, It can weigh between 2-1/2 and 4-1/2 pounds when dressed.
Most of what is available at the grocery store is a broiler/fryer and a roaster (which is older and larger).
broilers/fryers are breed of chicken to choose from when cooking.
Chickens raised specifically for meat are called broilers. In the United States, broilers are typically butchered at a young age. Modern Cornish Cross hybrids, for example, are butchered as early as 8 weeks for fryers and 12 weeks for roasting birds.
So, fryers are broilers that have been butchered young (8 weeks). Broilers that are butchered older are called Roasters.
I think you may mean boiler. As in Frying chicken Or boiling it??
Buti dont think that is quite it. I couldn't go on the website as it wouldn't load, but maybe its just a way of cooking it or something related to what you cook it in