Broiler

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Broiler

Broiler (/ˈbroɪlər/), also known as broiler chicken, is a type of domesticated fowl, specifically a subspecies of the red junglefowl, that is bred and raised specifically for meat production.

Etymology

The term "broiler" is derived from the cooking method of broiling, which involves cooking by exposing food to direct heat, such as on a grill. The term was first used in the poultry industry around the 1930s in the United States to refer to chickens that were bred and raised for their meat, as opposed to laying hens which are bred and raised for their eggs.

Related Terms

  • Poultry: Domesticated birds kept by humans for their eggs, meat, or feathers. These birds are most typically members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens, quails, and turkeys).
  • Chicken: A type of domesticated fowl, a subspecies of the red junglefowl. It is one of the most common and widespread domestic animals.
  • Meat Production: The process of producing meat for consumption, which involves the slaughtering of animals, and the processing, packaging, and distribution of the meat.
  • Broiling: A cooking method that uses high, direct heat. In the United States, it refers to a method of cooking similar to grilling, while in the United Kingdom, Ireland, and some Commonwealth countries, it refers to cooking by direct exposure to a flame (known as grilling in the United States).

See Also

External links

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