poulet

1. The flesh of a chicken used for food (synset 107660576)
   is a type of: poultry - flesh of chickens or turkeys or ducks or geese raised for food
   subtypes:

   • broiler - flesh of a small young chicken not over 2 1/2 lb suitable for broiling
   • capon - flesh of a castrated male chicken
   • frier, fryer, pullet - flesh of a medium-sized young chicken suitable for frying
   • 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)
   • hen - flesh of an older chicken suitable for stewing
   has:

   • breast, white meat - meat carved from the breast of a fowl
   • chicken wing - the wing of a chicken
   is a part of: chicken, gallus gallus - a domestic fowl bred for flesh or eggs; believed to have been developed from the red jungle fowl
   same as: chicken, volaille

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