Young Chicken [Broiler,Fryer,Roaster]

Description

By definition, a roaster chicken is slightly older than a fryer or broiler chicken, but it is still the same breed of chicken. A roaster has a slightly thicker layer of fat, which keeps the bird moist as it roasts and allows it to develop a nice, crispy skin when cooked at a high heat in the oven.  We don’t recommend using larger size roasters (4 lb and up) for grilling, broiling, or frying since the larger, thicker pieces may overcook or burn on the outside before cooking through, but the smaller size ones should be fine for any cooking application.

The broilers and fryer chickens are young and tender birds. The meat is best cooked with high heat, making it a great choice to cut up for the grill, broiler, or frying pan, hence the name. Left whole, these birds are great for roasting, although the yield is a little less than a larger roaster. A 3-4 lb chicken barely serves four, while a 6-7 lb chicken can serve seven to eight.

*Items are weighed before services are rendered.