| NOUN | food | volaille, chicken, poulet | the flesh of a chicken used for food |
|---|
| Meaning | The flesh of a chicken used for food. | |
|---|---|---|
| Synonyms | chicken, poulet | |
| Part of | chicken, Gallus gallus | A domestic fowl bred for flesh or eggs |
| Parts | breast, white meat | meat carved from the breast of a fowl |
| chicken wing | The wing of a chicken | |
| Narrower | broiler | flesh of a small young chicken not over 2 1/2 lb suitable for broiling |
| capon | flesh of a castrated male chicken | |
| fryer, frier, pullet | flesh of a medium-sized young chicken suitable for frying | |
| hen | flesh of an older chicken suitable for stewing | |
| roaster | flesh of a large young chicken over 3 1/2 lb suitable for roasting | |
| spatchcock | flesh of a chicken (or game bird) split down the back and grilled (usually immediately after being killed) | |
| Broader | poultry | flesh of chickens or turkeys or ducks or geese raised for food |
| Spanish | gallina, gallus gallus, pollo, poulet, volaille | |
| Catalan | gallina, gall, pollastre, poulet, volaille | |
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