#fowl__bird  the flesh of a bird or fowl (wild or domestic) used as food
  supertype:  #meat  the flesh of animals (including fishes and birds and snails) used as food
  part:  #wishbone  #drumstick.helping  #second_joint  #wing.helping  #giblet  #oyster.helping  #parson's_nose  #dark_meat
  part of:  #bird
  subtype:  #poultry  flesh of chickens or turkeys or ducks or geese raised for food
     subtype:  #poulet__chicken__volaille  the flesh of a chicken used for food
        subtype:  #broiler.poulet  flesh of a small young chicken not over 2 l / 2 lb suitable for broiling
        subtype:  #capon.poulet  flesh of a castrated male chicken
        subtype:  #fryer__frier__pullet  flesh of a medium-sized young chicken suitable for frying
        subtype:  #roaster.poulet  flesh of a large young chicken over 3 1/2 lb suitable for roasting
           subtype:  #oven_stuffer_roaster__oven_stuffer  a brand name for a roasting chicken
        subtype:  #spatchcock  flesh of a chicken (or game bird) split down the back and grilled (usually immediately after being killed)
        subtype:  #hen.poulet  flesh of an older chicken suitable for stewing
     subtype:  #Rock_Cornish_hen  flesh of a small fowl bred for roasting
     subtype:  #guinea_hen.poultry__guineahen  flesh of a guinea fowl (especially of hens)
     subtype:  #squab.poultry__dove  flesh of a pigeon suitable for roasting or braising; flesh of a dove (young squab) may be broiled
     subtype:  #duck.poultry  flesh of a duck (domestic or wild)
        subtype:  #duckling.duck  flesh of a young domestic duck
     subtype:  #goose.poultry  flesh of a goose (domestic or wild)
     subtype:  #turkey  flesh of large domesticated fowl usually roasted
  subtype:  #wildfowl  flesh of any of a number of wild game birds suitable for food
     subtype:  #grouse.wildfowl  (game bird) flesh of any of various grouse of the family Tetraonidae; usually roasted; flesh too dry to broil
     subtype:  #quail.wildfowl  (game bird) flesh of quail; suitable for roasting or broiling if young; otherwise must be braised
     subtype:  #partridge.wildfowl  (US usage) flesh of either quail or grouse
     subtype:  #pheasant.wildfowl  (game bird) flesh of a pheasant; usually braised

No statement uses or specializes #fowl; click here to add one.