What is a broiler? The correct interpretation of broiler chicken is:

The so-called broiler refers to the chickens that are specially used to produce chicken, and it is a general term for the consumption of broiler chickens. The concept of a modern broiler is very different from a traditional broiler. Before the 50s, traditional broilers were mainly used for culling small roosters and laying hens, while modern broilers refer to chickens specially used for meat eating through specialized strains and crossbreeding.

According to the slaughter period and weight size, it is generally divided into broiler chickens, fried chickens and roasted chickens. Meat chickens are generally slaughtered about 2 kilograms, fried chickens are larger, and roasting chickens are larger. At present, the broiler chickens produced in various countries are mainly broiler chickens.

Due to the different consumption habits and cooking methods in Eastern and Western countries, the weight and age of broiler chickens are also different. Most of the broiler chicks in the United States are 6 to 7 weeks old and weigh in kilograms. About 50 per cent of processed chicken products are divided into 1 2 or 1 4, about 30 per cent are processed into net meat, about 20 per cent are broilers processed with white strips, clean chambers and carcasses, and about 30 per cent of these processed chicken products are used as fast food.

Most of the broiler chicks produced in Northern and Eastern European countries and the Netherlands are 4 5 weeks old and weigh in kilograms**, and most of them are used as roast chickens after being divided into whole chickens or 1 2 or 1 4. Broiler chicks produced in Spain, Italy, France and other southern European countries are generally 6 or 7 weeks old and weigh kilograms**, and are mostly used for bone-in roasting or boiling. Japan is very special, most of the broilers are processed into net meat, accounting for about 80%, and only about 20% are used with bones.

The largest broiler in the world weighs the most, generally in kilograms. This is because the chickens are large, the meat yield is high, the net meat cost is low, and the retail stores welcome leg and brisket. The small broiler chicks produced in Japan weighing in kilograms are mainly used for hotels, restaurants, restaurants and other businesses, and this kind of small chickens are generally raised 4 5 weeks old **, accounting for about 20% of the total production.

Broiler chicken is very much meat. Delicious. It's different from others. How to say it, it is high-end domineering and high-grade.

The meat on the chicken, hehe, hope!

A broiler, also known as a puppet machine, refers to a machine that can be remotely controlled by hackers. For example, using "gray pigeons" to induce customers to click or the computer is hacked or the user's computer has vulnerabilities and is planted with a Trojan horse, hackers can manipulate it at will and use it to do anything.

A broiler is not the kind of chicken that eats, but a machine that has been hit by a Trojan horse or has a back door and can be controlled remotely. Many people refer to machines with webshell privileges as broilers.

Broilers are often used as DDoS attacks. It can be a variety of systems, such as Windows, Linux, Unix, etc., and it can also be a server for a company, enterprise, school or even the army.

To log in to the broiler, you must know 3 parameters: the IP of the remote computer, the user name, and the password. When it comes to broilers, remote control is involved. Common remote control software includes Gray Pigeon, Shangxing, etc.

Chicken is the most commonly consumed meat in addition to pork, and it is also one of the most commonly consumed meats for people. Chicken has a high protein content, which is about the same as beef, and the chicken breast that is commonly eaten can be as high as high.

And now the ** of chicken is much lower than that of pork, chicken costs more than ten yuan a catty, and pork is as high as 40 yuan a catty. Pork is not as nutritious as chicken, which is high in fat, while chicken is low in fat and high in protein.

Today's chicken, because it is all fodder-fed broilers, has a relatively high yield, so it is cheaper. The so-called broilers are all chickens that are slaughtered in about 2 months, and the time from birth to slaughter is very short, and such chickens are called broilers. But you know what?

In fact, many broilers are roosters, because the meat yield of roosters is high, and the rooster can be converted into more meat with the same feed. Therefore, broilers are generally roosters, while hens, as laying hens, are used to produce more eggs. Therefore, the chicken we buy in the supermarket is generally rooster, and the chicken we usually eat is also more rooster.

For example, the yellow stewed chicken you eat is likely to be rooster meat, so what about hen meat?

Because there is also a difference in the taste of hen meat and rooster meat, the taste of rooster meat is more tender, suitable for dry stir-frying, braising and stewing, etc., while hen meat is more chai and has a high fat content, so it is suitable for stewing soup.

Generally, when we stew chicken soup, we say that the old hen soup, because the hen is used to lay eggs, when the hen reaches a certain age and does not lay eggs, it is used to slaughter, but the old hen tastes too firewood, so it is only suitable for stewing soup.

The old hen stew soup is very nourishing, after surgery, maternity, the elderly and other people with weak physique, you can often drink the old hen soup, because the old hen soup is rich in nutrition, most of the nutrition of the hen meat is water-soluble, and it is easy to absorb after drinking.

I know that there is such a big difference between hen meat and rooster meat, their methods are different, and the nutritional value is also different, don't make a mistake in the future.

When cooking chicken, you should also pay attention, if it is fried chicken, dry roasted chicken, yellow stewed chicken, etc., it is best not to blanch, because after blanching, the meat quality will become old and the taste will deteriorate. You can choose to marinate it, add some spices to mask the fishy smell, and still keep it tender.

If you stew chicken soup, it is best to blanch it, blanch it to remove the fishy smell, and then stew it in the pot, and the stewed chicken soup is not greasy and delicious.