As noted previously in the post titled “Broilers”, traditionally chickens were separated into different classes defined by age. Youngest to oldest the classes are: broiler, fryer, and stewing hen. Here we will focus primarily on the fryer.
Traditionally fryers tended to come from farms that specialized in egg production. In advance of industrial hatcheries (where one can order just female chickens) eggs were incubated and hatched on farm, leaving the farmer with an excess of males to do something with. And herein lies the rub; it’s likely that fifty percent of the eggs hatched will be male chickens. Sure, the farmer keeps a few of the best for breeding purposes, but the rest are fattened and sold, helping to make the farm become a little more sustainable. The farmer has had to find a niche market or create one.
An egg-centric farm’s production of chicken for meat just couldn’t compete with farms focused primarily on producing broiler chickens. With a larger size, heavier weight, and rapid growth, the broiler type breeds quickly outpaced the egg-oriented chicken’s marketability for eating. Egg-focused birds, on the other hand, are small, light-weight, and place their energy into preparing to lay eggs instead of growing flesh. Because of this, in order to reach the the 4 pound market weight fryers need more time to grow. At a couple weeks older than the broiler, fryers are in the 14-20 week age range. They have had more exercise in the extra weeks needed to mature and have become more flavorful but are a little less tender.
With a firmer texture to their meat, grilling is no longer an optimum cooking method. Grilling is high heat and tends to dry out food. When applied to a fryer, this is a recipe for inedibility. Because of this they need a different cooking method to be rendered into a quality meal. Frying is the best method because the breading keeps the moisture in the meat. But there are many other delicious recipes. For instance, chicken cacciatore is also a wonderful way to utilize fryer chickens; seared in hot olive oil and then cooked in tomato sauce with olives and onions until tender and served over pasta. In this method the chicken cooked slowly in liquid helps the meat to soften and most importantly provides the opportunity for the flavors to marry. Fryers prepared in this way are hard to beat. Below is another possibility and is one of our favorite recipes.
Casserole-Roasted Chicken with Vegetables
This is a one pot dish and is a wonderful way to prepare a fryer chicken. Preheat the oven to 325 degrees. Estimated baking time: 1 hour and 15 minutes for a 3 pound bird.
A 3lb fryer or roaster chicken
2 Tb. butter or olive oil
1/4 Tsp. salt
10-15 small fingerling potatoes
3 large carrots, cut an inch and a half thick
5-7 cloves of garlic
3 to 4 tarragon sprigs
Put chicken out at room temperature so that it can warm up before roasting, about 1 to 1 ½ hours is best. Place a casserole pan on the stove top and melt the butter. Season the chicken with salt and stuff the tarragon into the cavity. Once the butter is hot, place the chicken into the pan and sear on all sides. This could take 10 to 15 minutes. Remove the pan from heat. Remove the chicken from the pan. Add potatoes and vegetables, then place chicken back into pan on top of the vegetables. Place the casserole pan into a preheated oven and bake until the chicken reaches 160 degrees. Pull the pot from oven and let the chicken rest for 10 minutes. Serve and enjoy.