#poulet__chicken__volaille  the flesh of a chicken used for food
  supertype:  #poultry  flesh of chickens or turkeys or ducks or geese raised for food
  part:  #white_meat  #chicken_wing
  part of:  #chicken
  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

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