Broilers, Roasters, and Stewing Hens, What's the difference?

There is always a little confusion in the chicken eating world between the three main types of whole chickens most commonly available: Broilers, Roasters, and Stewing Hens.

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Broilers (sometimes called ''Fryers'') are usually processed at 6-8 weeks old. They are large, tender birds suitable for high heat cooking such as frying, roasting, grilling, etc.
Most Broilers are hybrid breeds, Cornish Crosses being the most common (which is what we raise here at FKF Poultry).
They have been developed to grow to a very large size in a short period of time. These are the types of chicken most frequently found in the grocery store.

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Roasters are usually processed at 16-20 weeks of age. This makes for a tougher, but much more flavorful bird. They are suitable for roasting, and slow cooking, and have a leaner more ''lanky'' carcass.
The traditional style Roasters we raise are all heritage breeds, the same breeds as our egg laying hens. These are the types of chickens that would have been eaten over a hundred years ago, before the introduction of the modern broiler chickens that we are used to today.

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Stewing hens are usually laying hens that are no longer productive. They are typically two years or older at time of processing. They are tougher than the roasters, but very flavorful, and make excellent chicken stock or slow, moist cooked stews.  They have a lot of fat on them, high in Omega 3.

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So which type is best for you? It all depends how  you will be cooking the chicken, and your personal preferences. If you like a large, very tender bird, go for the Broilers. If you want something with greater flavor, and prefer slow/wet cooking your chicken, the Roasters are perfect.
Stewing hens are best boiled to make delicious stock and chicken soups.
Though each type of chicken needs a little difference in cooking, they are all delicious. If you've never tried homemade stock from a plump stewing hen, or a home roasted pastured broiler, you are in for a treat!