Meat (Poultry) | High Protein Keto Paleo Gluten Free

Broiler

Gallus gallus domesticus Allergen-Free
Broiler

Sourcing & Taxonomy

  • Family Phasianidae
  • Primary Cuisine Global
  • Seasonality Year-Round
  • Source Domestic Chicken

The Forktionary Angle

"The versatile foundation of countless poultry dishes, optimized for quick, even cooking."

Definition

A young, tender chicken specifically raised for meat production, ideal for roasting, grilling, or frying.

Sensory Profile

TasteMild, Savory, Umami
TextureTender, Juicy
AromaMildly meaty, Poultry
AcidityLow

Technical Metrics

Market Age

6-10 weeks

Protein per 3.5oz

27g

Typical Cooking Temp

375-400°F (roasting)

Nutrition Facts

Per 100g (3.5 oz)
Calories200 kcal
Total Fat11 g
Saturated Fat3 g
Trans Fat0 g
Cholesterol90 mg
Protein25 g
Total Carbohydrate0 g
Dietary Fiber0 g
Total Sugars0 g
Calcium15 mg
Iron1.5 mg
Potassium200 mg

Chef’s Secret

For crispy skin, pat the broiler very dry, rub with fat (butter/oil) and salt, and roast at a higher temperature initially before reducing.

Substitutions

Best Match

Roaster Chicken

1:1

Larger, but similar usage for roasting, yields more meat.

Cornish Hen

1:1 (per bird)

Smaller, very tender, good for individual servings.

Turkey Breast (whole)

1:1

Leaner, larger white meat option for roasting or slicing.

Duck (whole)

1:1

Richer, fattier alternative with a distinct flavor, for special occasions.

Buying Guide

Choose birds with plump breasts and intact skin. Check "use by" date. Free-range or organic for potentially better flavor.

Flavor Pairings

Herbs (rosemary thyme) lemon garlic root vegetables potatoes gravies sauces.