broiler

BROY-ler /ˈbrɔɪlər/
nounC1IELTSTOEFL
technicalagricultural

A young chicken raised specifically for meat production.

Unlike layers or dual-purpose breeds, a broiler is bred and fed for rapid growth and high muscle yield, typically processed at a young age.

The story behind the word. The word traces back to the Old French 'bruillier', meaning to roast or boil. In early 20th-century American agriculture, the term was adopted to describe young chickens whose tender meat was ideal for quick cooking on a gridiron or broiler.

Word relationships

  • fryer: A fryer is technically a slightly smaller, younger broiler, though the terms are often used interchangeably in commercial markets.
  • meat chicken: Meat chicken is a general descriptive term, whereas broiler is the precise industry standard.
  • layer: A layer is a chicken bred and kept specifically for egg production rather than meat.

Commonly confused with

  • roaster: A roaster is a larger, older chicken raised for meat, whereas a broiler is younger and smaller.

Word family

  • broil (verb): To cook by direct exposure to radiant heat.

Collocations

  • broiler industry
  • broiler house
  • broiler chicken
  • broiler production

Example sentences

  • "The farm transitioned its operations to focus entirely on broiler production to meet the rising demand for poultry meat." Agricultural report on meat production efficiency.
  • "Specialized feed formulations are required to support the rapid skeletal development of the modern broiler." Scientific study on avian nutrition.

Memory hook

Think of a broiler chicken as one destined for the kitchen broiler oven. Broilers go to the broiler.

When not to use

Do not use to describe a chicken kept primarily for laying eggs, or a mature rooster.

Fun facts

  • Modern broilers reach market weight in just six to eight weeks, thanks to decades of selective breeding and optimized nutrition.

Related words

layer, pullet, hatchery

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