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by oregon on November 5th, 2006

oregon

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What is the difference between a frying chicken and a roasting chicken?

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Answers. 5 helpful answers below.

  • by Persky Bunkermeister on November 6th, 2006

    Persky Bunkermeister

    Fryers are about 1/2 the size of roasters. Roasters are allowed to live twice as long before they're slaughtered. (Fryers are slaughtered within 3 months, roasters within 6 months).

    I can't find a reason why roasters are called roasters -- probably because you have to cook them longer to ensure they're cooked through and through -- if you fried a roaster, the meat near the cooking surface/oil would get tough by the time the meat closer to the bone is cooked.

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  • by RosieGHM Jetpacker on February 10th, 2009

    RosieGHM Jetpacker

    A fryer is less plump and usually older than a roasting chicken. If you roast both, you would see a difference in taste and texture. The roaster is more flavorful. Now a fryer is perfectly good to boil for chicken soup. It's cheaper and the flavor is mostly in the skin and bones anyway. You wouldn't want to waste a roaster than way. They can be delicious, juicy, flavorful and a delight to the palate! :)

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  • by Anonymous on November 5th, 2006

    Anonymous

    Surely, you are kidding!

    Fried chicken is fried.

    Roasted chicken is cooked in an oven.

    Help!!

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  • by amanda on August 25th, 2011

    amanda

    frying and roasting. duh

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  • by jpcavin on February 25th, 2010

    jpcavin

    Young chickens such as fryers do not give as much flavor as when they are a little older which are the roating chickens. A stewing chicken is a hen past its egg laying days. Don't consider using a stewing chicken, which is a bird of choice for a chicken stock. Those tough birds take forever to cook until tender and the resulting broth and meat is a disappointment (stocks are usually reduced by a fourth to a third to concentrate flavours). The tender meat of the young hen is better suited for frying. For flavorful roasts and soup, use the roasting chicken.

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