Resources > Food > Meat > Poultry > Packaged Chicken Forms > Broilers

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NAMP # P1000 and “Rostizado” in Spanish, are a class of Chicken that is marketed as best for Broiling, though in the current era, the name really just means the bird in question was bred and raised for Meat production. The food industry has come to use the names Broiler (chicken) and Fryer (chicken) interchangeably, but the actual definitions describe different ages and sizes of chickens.

Because we are teaching at Smart Kitchen, we will offer separate definitions, but be aware that in today’s usage, Broiler and Fryer can refer to exactly the same class of bird. In fact, they are so interchangeable that they have the same NAMP number of P1000. If you want to purchase a Broiler with Giblets, it is NAMP # P1001. If you want a Broiler specifically “without Giblets” (WOG.), it is NAMP # P1002.

Broilers are young, tender chickens of either sex that are roughly 6-8 weeks old (in practice), weigh (by definition) 1.5 to 2.5 pounds (0.7 kg to 1.1 kg), have smooth skin and have flexible breastbone cartilage.  As the birds age the breastbone cartilage hardens and becomes bony. The hardness of the cartilage is a good indicator of the age of the fowl.

We have a couple parentheses above because the rules and definitions have not kept up with the industry on age and weight specifications. The technical guideline says a Broiler will be younger than 13 weeks old, but newer breeds and cross-breeds of Chickens have improved growth rates to such an extent that poultry men can harvest Broilers as early as 6 to 8 weeks. The technical definition is scheduled to be changed from younger than 13 weeks to younger than 10 weeks (already 2-4 weeks behind the food industry standard before it is implemented) on January 1, 2014.


Broilers are available all year long.


In a similar manner, these newer commercial breeds can grow up to 4 lbs or 5 lbs (1.8 kg to 2.3 kg) in those initial 6 to 8 weeks, which means a Broiler which is assumed to be 2 to 2.5 lbs could run as high as 4 or 5 pounds.


Cornish Chickens or cross-bred Cornish chickens are the dominant breed of meat chickens and are also the breed that is used the most for Broilers. These chickens have a high feed conversion ratio, a lazy nature and great growth rates, and can sometimes reach market weight in as little as 6-8 weeks.


Which of these types of Chicken you choose to purchase, should be based on how many people you are feeding and the price of each class of chicken. Get the least expensive one. As a loose rule of thumb, each Broiler will yield about half its raw weight in boneless meat. For example, you can expect about 1 to 1.25 pounds of Meat (454 g to 567 g) from a 2.5 lb Broiler (1134 g), which is roughly enough to feed up to 4 moderately hungry diners at 4 oz. (113 g) per person or 2 hungry diners at 8 oz. (227 g) per person. Basically, one Broiler can feed between 2-4 adults.

The Chicken should not have any defects, cuts or broken bones. It should not have any lingering feathers either. The skin color can range from cream white to corn yellow. Any color within this range indicates suitable quality. The differences in color are only a byproduct of the feeding practices of the poultry farmer. Different areas of the country have different skin color preferences, and the farmers usually adjust their feeding regimen to meet those preferences.

With a selection in mind, look it over. Are there bits of frost or ice formations on or around your intended purchase? Ice and frost can indicate a Frozen Chicken being passed off as a Fresh Chicken. While you are looking, check the “Sell-By Date,” which is 7 to 10 days after the Chicken was slaughtered. If the bird is out of date or even approaching its Sell By Date, look for another bird. Properly refrigerated Chicken will only last a few days past the Sell By Date once you get it home.

Even with a good date on the package, you may want to ask the butcher how long that particular Broilers have been sitting in the case. Avoid spending your money on something that has been sitting there a few days. The longer they are out in the store, the shorter time they will last in your refrigerator.  

Finally, complete your purchase decision with a “Smell Test.” Does your Chicken that has passed all the other tests smell neutral or does it smell off?  Oxygen and light can cause fats to go rancid. Chicken Fat is mostly composed of Unsaturated Fat, which breaks down more easily and quickly than Saturated Fat (the predominant fat in Beef and Pork). This means that Chicken keeps less well, even in the modern refrigerated distribution system. There isn’t likely to be a problem, but there could be, and your nose is a good first line of defense. While all bad Poultry won’t smell, all smelly poultry is bad.

With the perfect specimen selected, place the Broiler in its own plastic bag. Most stores provide them hanging from a wall near the Poultry case or you can probably find some in the produce section or grab some from the checkout stand on your way in.

We advise separately bagging the Chicken to try and prevent Cross-Contamination. Place the bagged Chicken by itself in a corner of your cart. It should not be sitting on top of, or over, anything else. You don’t want any raw chicken juices dripping onto and contaminating anything else, especially ready-to-eat foods.

Get the raw or frozen Broiler home as quickly as reasonably possible. In high heat (90°F or higher), it may only last an hour in a hot car before starting to spoil. If you live far from the store, consider investing in a cooler to protect your purchases.

Once home, it is best to use your raw meat as soon as possible. If you cannot use it immediately, you will want to store it safely out of The Food Danger Zone, either frozen or refrigerated.

This may seem like a lengthy purchasing process at first, but soon it will become second nature, and your family, and your budget, will thank you.


With your poultry purchase unpacked at home, if you are planning to store it, you should do a little preparation to ensure the best outcome for a longer chill or freeze.

If you plan to use your Chicken shortly and are going to refrigerate it, just place it in your refrigerator in the lowest of the meat drawers in the coldest part of your refrigerator. It should be in its original packaging, and optimally be inside a plastic bag. Placing it in a plastic bag will help prevent any raw juices from inadvertently dripping out and Cross-Contaminating other foods. If it won’t fit in your lowest meat drawer, place it as low as possible and don’t store any ready-to-eat or previously cooked food below it. If nothing is below it, escaping juices, if any, won’t spoil other food. If you want to learn more about safely handling Raw product visit Smart Kitchen’s Food Handling Exercises, and the Refrigerated Storage Resource Page.

Stored this way, you should be able to refrigerate Chicken safely (below 40°F) for 2 to 3 days before using it but since fresher is better, we recommend cooking it as soon as practicable.

If you plan to Hold your Chicken frozen the following will apply.

For Whole Chickens with Giblets, Remove the Giblets from the cavity of the bird to store them separately. Rinse them under cold running water, dry them with paper towels, and store them in a Freezer Bag, labeled with the contents and the date they were frozen. Using this method, the Giblets will last in the freezer for 3-4 months. If you plan to freeze your Giblets for an extended time, see the Smart Kitchen resource on Avoiding Freezer Burn.

Using this method, the frozen Broilers (held at or below 0°F) should last for 3-4 months but will begin to lose flavor after 2 months. Fresher is still better, even with frozen Chicken.

The best way to Thaw (the link has more on thawing) Chicken is in the refrigerator over a day or so. To thaw in a hurry, frozen Chicken can be removed from its packaging and thawed in an hour or so by placing it in a container with perforated sides (like a Colander) and continuously running cool water over it in the sink until it is thawed. If using this quick thawing method, keep an eye on the clock and be mindful of how long your product has been in The Food Danger Zone. 

Do Not Re-Freeze Previously Thawed Chicken. Also be aware that since you were thawing Raw you will need to Sanitize your sink and equipment accordingly.

For chicken leftovers or extra pieces, separate them into smaller portions for fast, safe cooling, then store them in a storage container or labeled zip-lock bag. Move them out of The Food Danger Zone as quickly as possible to the freezer or refrigerator. Cooked Chicken or Chicken Parts can be held refrigerated up to 4 days.

Culinary Uses

Typically, any Chicken sold as portioned or parted pieces (Chicken Legs, Chicken Breasts, etc.) are Broilers or Fryers. The restaurant industry also uses mostly Broilers and Fryers to prepare their dishes.

Broilers, Fryers, and Roasters can generally be used interchangeably and vary mostly in age and size. Broilers are best Broiled or Grilled, but can also be Deep Fried, Pan Fried, Poached, Grilled or Roasted. Basically, you can broil a roaster and roast a Broiler.

Portion Size

Allow 8-10 oz of Butchered Broilers per person.


Dried Herbs & Spices - AniseAllspiceCardamomCayenne PepperCelery SeedsClovesCorianderCuminCurrantsCurry LeavesCurry PowderMustard SeedsNutmegPaprikaRed Pepper FlakesSaffronSaltSea SaltKosher SaltSesame SeedsStar AniseWhite SugarBrown SugarBlack PepperWhite PepperPink PepperTurmericChili PowderBay LeafCinnamonTarragonParsleyOreganoBasilGarlic PowderRosemaryDillMintSavory

Fresh Herbs OreganoChivesParsleyCilantroBasilSageTarragonMarjoramThymeRosemaryChervilDillCorianderMintSavory

Dairy MilkButtermilkButterYogurtCrème FraicheSour Cream

Wet Ingredients Beer, Coconut MilkOilsCreamFish SauceSoy Sauce, Grand Marnier, Sherry, Stocks, Wine, Vermouth, Vinegars, Whisky, Brandy, Cider

Thick Ingredients Hoisin Sauce, Honey, Maple Syrup, MayonnaiseMolassesMustardsTomato Paste

Vegetables Artichokes, Bell Peppers, CapersCarrotsCauliflowerCeleryCelery Root, Chile Peppers, GarlicOnionsGingerKaleLemongrass, Mushrooms, PotatoesSpinachTomatoes, Turnips, Turnip Greens, Chard, DaikonEndiveEscaroleParsnipsLeeks

Fruits Apples, OlivesAvocados, Bananas, Figs, Raisins, Cranberries, Dates, Guava, Grapefruits, Grapes, LimesLemons, Oranges, PeachesPomegranates, Pears, Apricots

Nuts AlmondsCashewsHazelnutsWalnutsPeanutsPine Nuts

Meats Bacon, Ham, ProsciuttoPancetta, Sausages, Turkey

Nutritional Value USDA
Amount Per 100g
Calories 319
%Daily Value*
Total Fat 28g
Saturated Fat 8g
Polyunsaturated Fat 6g
Monounsaturated Fat 12g
Cholesterol 79mg
Sodium 64mg
Potassium 144mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 14g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Gluten Free


Low Fat


Low Calorie