Broiler used in Chinese cooking refers to a young cock that has just matured but has not been bred; Or the breeding period is within three months, and the cockerel weighing one catty to one and a half catties has never been bred. Later, there is a special variety called Broiler. In addition, castrated hens are a general term, and all castrated male hens are castrated. However, due to the curative effect and customs, few hens are castrated, and most of them are cocks. ?

Bucket Chicken is also called Broiler Chicken. These two different names illustrate its two characteristics: to make this chicken, you must use the new chicken hatched in the same year, which is also called chicken or Broiler Chicken, so Bucket Chicken has become its first name.

The nutritional components of chicken are mainly protein, followed by fat, microorganisms and minerals. The meat of the broiler contains more protein, while the meat of the old chicken contains less protein. This is because the chick's chicken accounts for about 60% of the body weight, and the main component of chicken is protein, so the chick's meat has high nutritional value.

Moreover, the meat of chicks contains very little elastic connective tissue, so it is easily absorbed by the digestive organs of the human body. After cooking, the chicken fiber will be separated and become tender, soft and palatable, while the chicken of old chicken only accounts for about 40% of the body weight, and most of it is fat and elastic connective tissue. Elastic connective tissue is a kind of water-insoluble elastic protein, which is tough and hard to chew. After being cooked at 160℃, it will become insoluble colloid and can only be absorbed by human body.