Broiler chickens

When referring to such a thing as a broiler, the vast majority will imagine chickens of chickens. However, such a concept as a broiler refers not only to chicken, but also to other poultry. The broiler chicken got its original name thanks to the English word broil, which literally means to fry on fire.

In agriculture, chicken broilers mean precocious hybrids of poultry, which were bred using the interbreeding method. It is worth noting that various restrictions depend on the type of poultry that experts apply in order to obtain the necessary taste and consumer characteristics of broiler chickens.

It is worth emphasizing that the age and weight of broiler chickens depends on the region, climatic conditions, poultry nutrition and other factors. As a rule, so-called meat-egg breeds of poultry are used to obtain high-quality broiler chickens.

Species of broiler chickens

The following species of broiler chickens are distinguished:



ducks at eight weeks of age;

chickens weighing

2. 5 kg at the age of seven weeks;

geese, as well as guinea fowl at the age of twelve weeks.



The calorie content of broiler chickens depends primarily on the variety of poultry. In addition, the taste as well as consumer characteristics of the product depend on one or another type of broiler chicken. However, according to the average data, the calorie content of broiler chicken is approximately 220 Kcal, which are per 100 grams of product.

Due to its distinctive chemical composition, broiler chickens are most often used to prepare broths, as well as cooking products that require preliminary frying. The thing is that the composition of broiler chickens contains a fairly large amount of fats of natural origin, as well as easily digestible protein.

It is also worth paying special attention to the chemical composition of broiler chickens. Broiler chicken meat is enriched with vitamins B, C, E, H, as well as PP and A. In addition, broiler meat contains such biologically active compounds as choline, iron, molybdenum, iodine, zinc, iron, calcium, sodium, fluorine and others. Culinary professionals call broiler chickens a "lifesaver. "

The meat of broiler chickens stands out for its taste, consumer, as well as nutritional characteristics, which open up a wide scope for culinary imagination. Broiler chickens are suitable for any kind of thermal cooking. Broiler meat is fried, boiled and baked in a special culinary sleeve. The meat of broiler chickens is simply ideal for cooking over an open fire using a grill or barbecue.