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…
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.
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
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.