Broiler chickens

Roasting chickens refers to young chickens, typically between 5 and 8 weeks old, that are specially raised and selected to be cooked whole in the oven, on the grill, or on vertical rotisseries. These chickens have an ideal size, with tender and juicy meat, perfect for traditional roasts, making them one of the most versatile and popular ingredients in cooking recipes.

Origin: The roasting chicken is common in many culinary cultures around the world, being especially valued in Mediterranean, Latin American, and North American cuisines. In Spain and various Latin American countries, this type of chicken is widely consumed, both in home recipes and restaurant preparations.

Properties: Chicken is an excellent source of lean protein, low in saturated fat, making it ideal for healthy diets. Additionally, it provides B-complex vitamins, such as niacin and vitamin B6, which are necessary for energy metabolism, and minerals like phosphorus and selenium, which contribute to bone and immune health.

Synonyms in Spanish from Latin America: In different Latin American countries, roasting chicken may be found under names such as whole chicken for roasting, pollo campero (more common in Mexico and Central America when referring to free-range chicken), pollo broaster (in some places when referring to chickens prepared for frying or roasting), or simply pollo para rostizar. Depending on the region, it may also be called pollo criollo when referring to local chickens, although this term can vary.