As the founder of MyFoodBlog, people often ask me what the differences are between bird breeds like broilers, fryers, and roasters. Some people don’t know what a “roaster chicken” really is. In this article, I’ll explain what a roaster chicken is, how it tastes, how big it is, and the best ways to cook it.
What Sets Roasters Apart
“Roaster chicken” refers to chickens that are killed when they are about 14 weeks old. This makes them bigger and older than broiler or fryer chickens, which are usually killed when they are 6 to 8 weeks old.
Because of their age, roaster chickens are bigger in size. Broilers and fryers are about 2 to 3 pounds each, but roasters are about 5 to 8 pounds. Their name comes from the fact that they are small enough to roast whole in the oven.
In addition to their size, roasters tend to have more fat and collagen in their muscles and bones. This gives the meat a richer, deeper flavor compared to younger broiler chickens. The extra connective tissue also helps keep roaster chicken incredibly moist and tender during roasting.
How Big Are Roaster Chickens?
There seems to be some debate around exactly how big a roaster chicken needs to be Here are a few common guidelines
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The USDA defines roasters as chickens over 5 pounds.
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Some sources say roasters are 6-8 pounds.
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Roasters may also be classified by their age (over 13-14 weeks) rather than weight.
How Do Roasters Taste?
Thanks to their age, roasters have a deeper, richer flavor compared to young broiler chickens. Their meat is also incredibly moist and tender when cooked properly.
Here are some of the reasons why roaster chicken tastes so good:
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More fat & collagen – Gives meat a juicy texture and richer flavor.
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Larger size – Allows for slower roasting so fat renders slowly.
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Older age – More time to develop flavor.
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Muscle fiber – Looser structure makes meat tender when cooked.
The bottom line is roaster chickens have a distinctly full, meaty flavor. Their meat stays succulent and is easy to tear apart after roasting.
Best Ways to Cook a Roaster Chicken
Obviously roasting is the most popular cooking method for these birds. However, roasters can also be used in other recipes like:
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Roasting – Roast whole, rubbed with herbs or spices.
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Braising – Cut up and cooked slowly with veggies.
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Soups & stocks – Use carcass for extra flavor.
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Fried chicken – Cut up and fried, crisp on outside.
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Pot pies & casseroles – Dice or shred meat.
For roasting, season the outside with salt, pepper and your choice of herbs or spices. Roast at 425°F until the thickest part of the breast reaches 165°F. Let rest 5-10 minutes before carving.
Buying and Storing Roaster Chickens
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Look for chickens specifically labeled “roasters.”
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Estimate 1 pound per person when calculating how big to buy.
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Fresh roasters should be cooked within 1-2 days.
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They can be frozen for up to one year if not using immediately.
I like to stock up when roasters go on sale around the holidays. Just be sure to tightly wrap them in freezer bags before freezing.
Typical Market Chickens
- Broiler refers to all chickens that are bred and raised to be meat producers. A “broiler” is usually a young chicken that is 6 to 10 weeks old. The word “broiler” can be used with or without the word “fryer,” as in “broiler-fryer.” “.
- The USDA says that a fryer chicken is between 7 and 10 weeks old and weighs between 2 1/2 and 4 1/2 pounds after being processed. A fryer chicken can be prepared in any manner.
- Roaster—The USDA says that a roaster chicken is an older chicken that is 3 to 5 months old and weighs 5 to 7 pounds. There is more meat per pound in a roaster than in a fryer. The meat is usually roasted whole, but it can also be used to make other dishes, like chicken cacciatore.
Broilers, fryers, and roasters can generally be used interchangeably based on how much meat you think youll need. They are young chickens that were only raised for their meat, so you can cook them in any way you like, from poaching to roasting. Bear in mind: when cooking poultry, chefs know choosing the right bird will affect the outcome of a final dish.
In 2011, the USDA revised its previous definitions to reflect the decreasing ages of chickens processed in modern poultry-farming and added Rock Cornish Game Hens.
- The Cornish game hen is not a game bird, despite its name. It is a very young broiler chicken that is killed after 4 weeks and weighs between 1 and 1 1/2 pounds. An egg from a Cornish Game and a Plymouth or White Rock chicken is mixed to make a game hen. It is usually roasted whole or split.
How to roast a chicken!
FAQ
What is the difference between a chicken and a roaster?
A roaster is a specific type of chicken, typically larger and older than a broiler or fryer. Roasters are usually between 3 to 5 months old and weigh between 5 to 7 pounds. They have more fat than younger chickens, which makes the skin crispier and helps keep the chickens moist while roasting. While often roasted whole, they can be used in other dishes as well.
What type of chicken is a roaster?
A roaster is an older chicken about 3 to 5 months old which weighs 5 to 7 pounds. It yields more meat per pound than a broiler-fryer. It’s usually roasted whole.
What is the difference between roasting and baking chicken?
There are times when you need to cover a dish with sauce or cook it in a pot with a lid. Roasting is often more simple, usually involving a meat or vegetable being coated in oil or another fat, seasoned, and then cooked in an open pan or on a rack. But the word bake is commonly used for this type of preparation, too.
What is a roaster chicken breast?
Chicken breast is the most popular chicken cut. It is lean and nutritious cut. This chicken comes from a roaster, which is a chicken that is 5-7 months old, resulting in a larger breast.