called “broilers.” These chickens are typically white, and are bred specifically for optimal health and size to produce a quality product for the consumer.
Broiler chickens are raised in large, open structures called houses, where they roam, explore, eat, and commune with other chickens. Some (including free-range chickens) have varying access to the outdoors, based on farmer preference.
Broiler chickens arrive at the farm at the same time, from the same hatchery, to maintain biosecurity on the farm.
A broiler is any chicken (Gallus gallus domesticus) that is bred and raised specifically for meat production. [1] Most commercial broilers reach slaughter weight between four[2] and seven weeks of age, although slower growing breeds reach slaughter weight at approximately 14 weeks of age. Typical broilers have white feathers and yellowish skin. Broiler or sometimes broiler-fryer is also used sometimes to refer specifically to younger chickens under 4.5 pounds, as compared with the larger roasters.
