Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 (Tek) 9/28/84 based on 9/17/84; site orca.UUCP Path: utzoo!watmath!clyde!burl!ulysses!allegra!bellcore!decvax!tektronix!orca!ariels 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 Lines: 29 > > 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