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From: ariels@orca.UUCP (Ariel Shattan)
Newsgroups: net.cooks
Subject: Re: Chicken
Message-ID: <1375@orca.UUCP>
Date: Thu, 28-Feb-85 13:08:31 EST
Article-I.D.: orca.1375
Posted: Thu Feb 28 13:08:31 1985
Date-Received: Mon, 4-Mar-85 06:12:55 EST
References: <1787@sdcrdcf.UUCP>
Distribution: net
Organization: sixes and sevens
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> 
>      Today I found a recipe which called for half a broiler chicken, but
> I could find only fryers at the store.  Can anybody tell me the
> difference (besides the obvious that one is meant to be broiled and the
> other fried)?
> 
> 		Lyds (Harry's wife)


Well, used to was, the type of chicken indicated the tenderness of
the chicken (that is, the age of the chicken).  

     Type:                   Age:

     Fryer                   Young, spring chicken, less than 1 yr
     Broiler/Baker           Laying hen, less than 2 yrs
     Boiler/Stewer           Old biddy hen.  Done with laying

These days, you can really only get fryers and boilers/stewers.  And
you can only get a boiler/stewer if you go to a butcher shop.  Your
standard grocery store fryer will do for all purposes.

I remember my mother telling me about how she mistook a boiler for a
broiler when she was 12 years old, and how the darn thing cooked for
hours without getting tender enough to eat...

Ariel (boilers are for chicken soup) Shattan
..!tektronix!orca!ariels