Broilers/Fryers are young chickens, 7-13 weeks old, weighing 2-1/2 to 5
pounds.
You'll see the words "fresh" and "natural"
used a lot when it comes to chicken. These terms have official
government definitions. Here's the USDA definition of "fresh":
"The term 'fresh' may only be placed on raw poultry that has never been
below 26°. Poultry held at 0°F or below must be labeled 'frozen' or
'previously frozen.' No specific labeling is required on poultry between
0 and 26°F.
"...the term 'fresh' should not be used on the labeling of raw poultry
products that have been chilled to the point they are hard to the
touch."
So in the context of chicken, "fresh" has to do only with the
temperature at which it's been maintained from the time it was processed
until the time you bought it at the store.
Buy
chicken that is well within the "Sell By" date stamped on the package.
If it's about to expire, choose another bird if you can. When buying
unpackaged chicken from a butcher or meat counter, ask how fresh the
chicken is.
