Broiling,Roasting,Rooster:What  chicken to use?

More often than not, you will come across recipes calling for a certain type of chicken, such as a broiler chicken or a roasting chicken. Are they interchangeable? Does it matter? The answer is yes, it does matter if you want to ensure the right taste! Read on to discover cooking tips for the different types of chicken…

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Types of Chicken

Broilers: Chickens 6 to 8 weeks old, weighing about 2 ½ Lbs.

Roasters: Chickens less than 8 months old, weighing 3 ½ to 5 Lbs.

Roosters: Male chickens (breeding) over 10 months old, weighing 6 to 8 Lbs.


Choose the size of your chicken according to the amount of servings intended. A broiler chicken can serve three people, while a roaster can serve up to five. 



 

Cooking Tips

Step 1: Prep

Always preheat the oven to get optimal temperatures and to keep the chicken from drying out or over cooking. Skin on or skin off, season the whole chicken well and brush with oil.

Step 2:  To the Oven

Place chicken breast-side up in your unheated roasting pan. Chicken should be 4 to 5 inches from the heat. Smaller chickens, like the Cornish hen, should be broiled 5 to 6 inches from heat. 

Step 3: Turning and basting

Once brown on one side, turn the chicken over and brush with oil. This usually marks the half-way point of the broiling time.

Unless the recipe has a specific broiling time, follow these guidelines for broil time:

Broiler-fryer, full & spatchcocked: 2 ½ to 3 Lbs., 30 to 50 minutes

Broiler-fryer, half: 1 ¼ to 1 ½ Lbs., 28 to 32 minutes

Meaty pieces: Breast, drumsticks, and bone in thighs, 2 ½ to 3 Lbs., 25 to 35 minutes


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Step 4: Finishing

The poultry is done when meat is not pink with juice that runs clear with internal temperatures of 180°F for thighs and drumsticks; 170°F for breasts; 165°F for patties. Baste with drippings in the last 5 minutes of cooking.