What is the difference between a roster chicken and for frying?

A roster chicken is typically a young chicken, usually between 6 and 8 weeks old, weighing 1.2 to 3.5 pounds, that has been specially bred for meat production and roasting. They have a compact, well-rounded body with a larger breast area, making them ideal for roasting as a whole chicken in the oven. Roster chickens have a thin, tender skin that easily crisps up when cooked, resulting in juicy and flavorful meat.

On the other hand, a chicken for frying is specifically raised and prepared for deep-frying. These chickens might be older, often about 12-16 weeks old, and can weigh between 2 to 4.5 pounds. Their bodies tend to be a bit larger than roster chickens, and they have a somewhat higher fat content, which contributes to their suitability for frying. The extra fat helps the meat stay juicy and tender during the cooking process and keeps it from drying out.

When sold, frying chickens may come in different parts, such as wings, breasts, thighs, and legs, or as whole chickens cut into pieces, often referred to as "cut-up chickens." They are popular for recipes involving deep frying, such as fried chicken or Southern-style fried chicken, where the chicken pieces are coated in a seasoned batter or crumb mixture before being immersed in hot oil.

In summary, roster chickens are younger and smaller, specially bred for roasting purposes, while frying chickens are typically larger, have a higher fat content, and are sold either as whole chickens or in parts, primarily used for deep-frying.