2 syllables: broil, ers. Stress on broil.
BROY-lurz
/ˈbɹɔɪlɚz/
broilers is pronounced BROY-lurz (/ˈbɹɔɪlɚz/). It has two syllables (broil-ers), with the stress on "broil". Broilers are young chickens raised specifically for meat production, typically slaughtered at a few weeks old. In broader use, the term can refer to any chickens bred for rapid growth for poultry meat. The word also appears in culinary writing when distinguishing meats from older birds or other fowl. The plural form indicates more than one bird in this category.
Broilers are young chickens raised specifically for meat production, typically slaughtered at a few weeks old. In broader use, the term can refer to any chickens bred for rapid growth for poultry meat. The word also appears in culinary writing when distinguishing meats from older birds or other fowl. The plural form indicates more than one bird in this category.
- You’ll often over-enunciate the second syllable; keep /lər/ short and unstressed, letting the /ə/ be a light schwa. - The /ɔɪ/ diphthong is prone to becoming a long /ɔ/ or a pure /ɒ/ sound; practice the glide from /ɔ/ to /ɪ/ smoothly. - In rapid speech, you may insert an extra vowel between syllables; work on linking /ɔɪ/ directly into /lər/ with minimal vocalization in the middle. - Final /z/ can be devoiced in fast speech; maintain voicing by producing a light /z/ with a soft hung end.
"The farm loaded hundreds of broilers onto the transport truck."
"He specializes in processing broilers for the local market."
"On the menu, the chef highlighted broilers as a lean protein option."
Pronounce as /ˈbrɔɪ.lərz/ in most English varieties. The primary stress is on the first syllable: BROY-lerz. The first syllable rhymes with "boy" minus the final y sound; it uses the diphthong /ɔɪ/. The second syllable is an unstressed /lər/ with a schwa-like vowel in many accents. Final z indicates pluralization. Listen for the quick linking from /ɔɪ/ to /lər/ in fluent speech.
Common errors include: 1) Flattening the diphthong /ɔɪ/ toward a pure /ɔ/ or /aɪ/. 2) Reducing the second syllable to a full syllable rather than a reduced /lər/ (say ‘ler’ rather than ‘l-ur’). To correct, practice /ˈbrɔɪ.lərz/ with a tight, quick /l/ and a brief, unstressed final /ər/; keep the first syllable as the stressed diphthong. Practice linking the /ɚ/ or /ər/ in fast speech without inserting extra vowels.
In US English, /ˈbrɔɪ.lɚz/ with rhotic /ɚ/ in the second syllable. In UK English, /ˈbrɔɪ.ləz/ with a non-rhotic realization; the second syllable ends with a lighter /z/ sound and a schwa-like nucleus. Australian English tends toward /ˈbrɔɪ.ləz/ similar to UK but with slightly more centralized vowel quality and a final /z/ that can be broadened. The main differences lie in rhoticity, vowel height, and where the stress falls due to connected speech.
The difficulty centers on the diphthong /ɔɪ/, which requires a smooth vocalic glide from /ɔ/ to /ɪ/ while maintaining a crisp /l/ and the final /z/. Speakers who are not accustomed to reducing the second syllable may insert extra vowels, turning /lər/ into /lɜːr/ or /lɑr/. Lip rounding and tongue advancement for /ɔɪ/ can be tricky if you’re not used to initiating a rounded, high-mid back vowel glide. Practicing the diphthong in isolation helps normalize the transition into /lər/ and the final voiced sibilant.
The word includes a stressed long first syllable with a clipped second syllable; the /ɪ/ does not appear in the stressed syllable, so the focus is on the /ɔɪ/ glide and the /lər/ reduction. The final /z/ should remain lightly whispered in rapid speech, not a heavy sibilant. Ensure the /l/ has clear contact with the alveolar ridge and that the /r/ in non-rhotic accents remains a post-alveolar sound rather than a rolled trill in most typical varieties.
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- US: rhotic /ɚ/ in the second syllable; keep the /ər/ compact and voiced. - UK: non-rhotic; /ləz/ or /ləz/ with a reduced second syllable; keep the schwa light. - AU: similar to UK with slightly more vowel centralization; ensure the /ɔɪ/ is clear and the /l/ is not too dark. - In all accents, maintain the /ɔɪ/ diphthong, avoid turning it into a monophthong; keep airflow steady and jaw relatively relaxed.
Broiler comes from the verb form broil, meaning to cook by direct exposure to heat, which in turn derives from Old French broiller/broillier linked to broil. The sense shift from cooking term to poultry term occurred in the late 19th to early 20th centuries as the poultry industry modernized and the market needed a label for chickens bred for rapid meat production. The first recorded use of broiler in the poultry sense appears in agricultural publications around the 1910s–1920s, aligning with innovations in broiler-type breeding and controlled feeding regimens. The modern usage identifies a class of chickens destined for ready-to-cook meat rather than egg production, emphasizing their growth rate, feed efficiency, and uniform size. Over time, broilers have become a central term in poultry farming, feed science, and restaurant supply chains, with the word often appearing in industry reports and menus alike.
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Words that rhyme with "broilers"
-ers sounds
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