Broiler -

: The term "broiler" (or "broiler-fryer") originally refers to the preparation method, as their young age makes the meat tender and ideal for broiling or frying rather than stewing.

: Most commercial varieties, such as the Cobb 500 or Ross 308 , are distinguished by their white feathers and yellowish skin. broiler

: Modern broilers reach market weight in approximately 42 days, growing roughly 40 times their initial hatch weight in that period. : The term "broiler" (or "broiler-fryer") originally refers