Broiler vs. Chicken — What's the Difference?

Broilers are a category within chickens, selectively bred and raised for their meat due to their fast growth rates and desirable size. These chickens are typically processed at a young age, usually under 14 weeks, for consumption. On the other hand, chickens refer to the entire species, Gallus gallus domesticus, which includes a wide variety of breeds with diverse purposes, such as egg laying, meat production, show, and companionship.

While broilers are characterized by their efficiency in converting feed into muscle, resulting in quicker readiness for the market, other chickens might be prized for their egg-laying capabilities, hardiness, or ornamental features. For example, layers are bred for maximum egg production, whereas broilers are optimized for meat yield.

The distinction also extends to living conditions and lifespan. Broilers are generally raised in controlled environments with the specific goal of achieving market weight rapidly, leading to a comparatively short lifespan. Chickens raised for purposes other than meat, such as laying hens or ornamental breeds, often enjoy longer lives and different living conditions, depending on their use and the care provided by their owners.

Nutritionally, the meat from broilers is often different from that of other chickens not specifically raised for meat, due to differences in diet, growth rate, and activity level. Broilers are usually fed a high-protein diet to promote quick growth, whereas chickens kept for eggs or as pets may have more varied diets.

The term "chicken" can also refer to the meat itself, in a general sense, not distinguishing between the types of chickens it came from. This broad category includes broiler meat but also encompasses meat from older or differently raised chickens, offering a variety of textures and flavors based on the bird's age, breed, and diet.