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Old 01-08-2006, 10:43 PM   #11
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Originally Posted by Goodweed of the North
Roasters are indeed large, but young chickens, that are raised for meat. Cronish Crosses are a breed that produces good roasting chickens. They are fairly tender due to their youth, lack of exercise, and diet, and are fairly juicy. They are bred for roasting. A fryer is a smaller chicken that will cook through when it is seperated and fried. That is, by the time the coating is done, when cooked in oil heated to approximately 36'F., the meat will be fully cooked. If you were to try and fry a roaster, by the time the inner meat was cooked, the outer skin, coating, or breading would be overcooked...

Seeeeya; Goodweed of the North
That was supposed to be Cornish Crosses, and 360'F.

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Old 01-09-2006, 07:39 AM   #12
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Just a plain whole chicken is less expensive by me, but the oven stuffer roaster will include the giblets. Sometimes I like to have the giblets to simmer and make a good gravy base. Oven baking either doesn't seem to make a difference in the final product. The oven stuffer is always larger, so if you want leftovers or are having dinner guests, I would go with that. Or, you could by the less expensive whole chicken and roast two or more to feed a crowd. Have a great day everyone.

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Old 01-09-2006, 08:17 AM   #13
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I like the lrg oven stuffers for that purpose and for grilling smoking on my weber.
Any ole whole chix will do for stews etc. Fryers really are needed for good frying.
But ifn you're doing a special roast or soup or meal...try a free range organic, or a kosher bird. THere is a depth of flavor others are missing .

And if you ever come across a stewing hen or a poulet...get it!!!
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Old 01-09-2006, 12:38 PM   #14
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Originally Posted by Robo410

And if you ever come across a stewing hen or a poulet...get it!!!
I agree Rob, they make excellent, well flavoured chicken stock,

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Old 01-09-2006, 12:50 PM   #15
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Originally Posted by Robo410
...And if you ever come across a stewing hen or a poulet...get it!!!
I commented to my supermarket meat manager that I never see stewing hens/foul in the display case. He replied that all I had to do was ask as they often have some in the back. They just don't put them out as they aren't popular.

Lesson learned. If they don't have it, they will often take an order for one.

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