This guide from America’s Test Kitchen sorts them out.
Instead, individual chickens hang from a conveyor belt and circulate around a cold room.
Broilers and fryers are younger chickens that weigh 212 to 412 pounds.
A roaster (or oven-stuffer roaster) is an older chicken and usually weighs between 5 and 7 pounds.
Our tasting and research proved processing is the major player in texture and flavor.
Labeling law says water gain must be shown on the product label, so these should be easily identifiable.
Hit the link below to learn more.
Smart Tips on Buying Chickens| The Cook’s Illustrated Meat Book
Photo byCallie Reed.
