Broiler Chicken

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  • A chicken broiler is a type of chicken raised specifically for meat production.
  • Modern commercial broilers, typically known as Cornish crosses or Cornish-Rocks are specially bred for large scale, efficient meat production and grow much faster than egg or traditional dual purpose breeds.
  • Broilers are sometimes reared on a grass range using a method called pastured poultry, as developed by Joel Salatin and promoted by the American Pastured Poultry Producers Association.
  • Every year in Australia alone, an astonishing 488 million chickens are raised and slaughtered for meat.
  • Only around 4% of chickens are raised ‘free range’ in Australia (and about half of that is also ‘organic’).
  • By 1986, due to selective breeding, it only took 37 days. Baby birds, who still chirp and have soft feathers, have the bodies of adult birds.
  • This unnatural growth rate puts enormous pressure on the heart and immature skeleton and is the cause of many health problems.
  • A typical facility may house 300,000 birds at a time with 40,000 - 60,000 birds per shed. Contracted ‘growers’ for the large companies therefore each grow several million birds annually.
  • Chicken broiler can be cooked in innumerable ways; it can be made into crockpots, put in salads, grilled, breaded and deep-fried, or used in various curries : There is significant variation in cooking methods amongst cultures; historically common methods include roasting, baking and frying.
  • Chicken broiler dishes are liked by almost all non-vegetarian food lovers.
  • They make for excellent baked dishes with cheese and herbs, casseroles and other Tandoori items.

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