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Difference between "broilers" and "fryers"???
March 26, 2010
11:51 am
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sahmcolorado
Windsor, CO
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March 25, 2010
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Hi all.  Wave  I’m brand new around here.  I’m looking to buy some pastured chicken meat from a local farm here and I don’t know what I’m looking for!  I’ve always bought chicken at the grocery store.  Do I want broilers or fryers?  What’s the difference?  I read that broilers need to be soaked over night in brine and then slow roasted.  I’m hoping to find chicken I can just cook they I’m used to using it in various recipes.  Any guidance would be appreciated!!

March 26, 2010
12:29 pm
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BuckeyeGirl
N.E. Ohio
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I think when you buy from the grocery store, the fryers are a bit smaller is all.  Roasters are biggest, Broilers a bit smaller, and Fryers are about the smallest to market.

I’m not sure what the different hatcheries call their meat chickens, I don’t enjoy raising them even though I know it would be better overall if I could, if only so I know what they are eating and how the meat it handled. Cornish Crosses are generally thought to be one of the best for meat production, ready to butcher at about 12 weeks old because they are bred to fill out that fast and be tender while young.  I just find them rather off-putting. 

Here’s a link to another post where a lot of this is discussed already.  http://suzannemcminn.com/forum…..or-meat-1/   I do appaud your wanting to avoid buying the factory farm chickens from the store, I’m just not there myself.  We did raise them for meat years ago, but I’ve stepped back from it since then, I like to keep my layers around longer I guess.

Oh, and step on over to the “Introduce yourself” section and let us know more about you Sahmcolo!!!  Welcome to the Road!  Wave

Located in N.E. Ohio

March 26, 2010
2:19 pm
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mamawolf
Colorado Springs
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Welcome to the best blog around Sahmcolo.  Always glad to have another Colorado member.  I am in Colorado Springs. 

Work like you don't need the money, love like you've never been hurt and dance like you do when no one is watching.

March 27, 2010
9:43 pm
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sahmcolorado
Windsor, CO
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Thanks!  I’ll have to check out the other thread.  Of course, I guess I could also ask the farmers who are selling them but I didn’t want to sound to dumb – he, he Laugh.  Here I go over to the thread to introduce myself.  I’m up in Windsor, mama wolf!

March 27, 2010
11:11 pm
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BuckeyeGirl
N.E. Ohio
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Sounds perfectly logical to me!  Always best to feel prepared when dealing with someone… at least if you do ask questions, you’ll have an idea which are the ‘right’ questions now… at least a little bit! 

I think in this case it’s going to mean what size they are.  If I were dealing with someone like this I might want to ask what the breed of birds are, how old they were, the average weight of each, if they got any supplemental grain… probably about it.  I personally wouldn’t quibble if they got a little grain even though it sounds like they are calling them pasture raised or grass fed.  To me that means mostly they aren’t crammed cheek by jowl into a tiny enclosed space where diseases and parasites are spread like wildfire.

I’m not positive what they’re calling them, but once you do find out I bet some of us would be interested in hearing how it goes!  (I know I am)

As far as brining them or not, I’d play that by ear.  I still to this day soak my chicken in cold water with a handful of salt in it, (probably 2 Tbsp in enough water to cover well) at least for a few hours or overnight if I can.  It’s not so much a brine, much too weak a solution for that but my mother always said it helped the flavour… and she was a darn good cook, so I do it still. I’d try it without, then try doing as my ma said, then if you need to, you could look into an all out brine.

Located in N.E. Ohio

March 27, 2010
11:49 pm
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Pete
WV
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Seems like the long ago designation had to do with the age of the chicken – the older, less tender were broilers?  In today’s market it may indeed have more to do with size, though.  It can’t hurt to simply ask the seller, “What do YOU call a broiler?”

Anulos qui animum ostendunt omnes gestemus!

March 30, 2010
9:44 pm
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blabass
Banty
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March 30, 2010
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March 30, 2010
10:30 pm
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Pete
WV
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According to that site:

  • Broilers: Chickens 6-8 weeks old and weighing about 2 1/2 pounds
  • Fryers: Chickens 6-8 weeks old and weighing 2 1/2 – 3 1/2 pounds
  • Roasters: Chickens less than 8 months old and weighing 3 1/2 – 5 pounds

There is more info there as well about stewing chickens, capons, etc, and how to adjust recipes for the various types of chickens.  Thanks for the link, blabass!  Good info.

Anulos qui animum ostendunt omnes gestemus!

March 30, 2010
10:34 pm
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sahmcolorado
Windsor, CO
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March 25, 2010
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Oh – that’s exactly the info I was looking for – thank you!!  Happy Flower

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