As the founder of MyFoodBlog, I often get asked by readers about the differences between types of chickens like broilers, fryers and roasters. There seems to be some confusion around what a “roaster chicken” really is In this article, I’ll explain exactly what a roaster chicken is, how it differs from other types of chickens, how big it is, how it tastes and the best ways to cook it
What Sets Roasters Apart
The term “roaster chicken” refers to chickens that are slaughtered at around 14 weeks old This makes them larger and older than broiler or fryer chickens, which are typically butchered at 6-8 weeks old.
Because of their age, roaster chickens are bigger in size. While broilers and fryers weigh 2-3 pounds, roasters weigh between 5-8 pounds. Their size makes them ideal for roasting whole in the oven, which is how they get their name.
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 — All chickens that are bred and raised specifically for meat production. The term “broiler” is mostly used for a young chicken, 6 to 10 weeks old, and is interchangeable and sometimes in conjunction with the term “fryer,” for example “broiler-fryer.”
- Fryer — The USDA defines a fryer chicken as between 7 and 10 weeks old and weighing between 2 1/2 and 4 1/2 pounds when processed. A fryer chicken can be prepared in any manner.
- Roaster — A roaster chicken is defined by the USDA as an older chicken, about 3 to 5 months old and weighing between 5 and 7 pounds. The roaster yields more meat per pound than a fryer and is usually roasted whole, but it can also be used in other preparations, 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 raised only for their meat, so they are fine to use for any preparation 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.
- Rock Cornish Game Hens — Despite its name, the Cornish game hen is not game but is a very young broiler chicken, slaughtered after 4 weeks, and weighing between 1 and 1 1/2 pounds. The game hen is a hybrid chicken, a cross between a Cornish Game and a Plymouth or White Rock chicken. 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 helps keep them moist during roasting and results in crispier skin. 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?
The word bake is usually used when a dish is covered in sauce or cooked in a covered pot. 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.