broiler
UK: ˈbrɔɪlə | US: ˈbrɔɪlər
n. 1. A device or compartment for broiling food, typically meat.
n. 2. A young chicken bred and raised for quick cooking by broiling.
The word "broiler" combines "broil," derived from Old French brûler (to burn), with the agent suffix "-er." Originally, "broil" referred to cooking over direct heat or flames. By the 15th century, "-er" was added to denote tools or devices (e.g., "toaster"), leading to "broiler" as a term for both the cooking appliance and the chickens suited for this method. The logic reflects a straightforward evolution from action (broiling) to the object (broiler) facilitating it.
The restaurant’s broiler cooks steaks to perfection.
We bought a fresh broiler from the farm for dinner.
Clean the broiler tray after grilling to avoid smoke.
Broilers are typically slaughtered at 6–8 weeks old.
The chef prefers gas broilers for even heat distribution.