Meat
Poultry (French term: Volaille)
The term in the general sense is applied to all domestic fowl
specifically bred for consumption and it covers: turkeys, geese, ducks,
fowl & of course the pigeon!
The term specifying volaoille is French however appears on menus
& applies to fowls only “the chicken.” Originally the fowl had
fallen under classification according to size & feeding by specific
names as follow:
Chickens
Kilo
(lb) No of portions
Classification
Single baby
chicken
300g
12oz
1
single Poussin
Double baby chicken ½ - ¾ 1-1½ 2 Double Poussin
Small roasting chicken ¾ - 1 1½ -2 3-4 Poulet de grain
Medium roasting chicken 1-2 2-4 4-6 Poulet de grain
Large roaster (broil)/ boil 2-3 4-6 6-8 Poulet de grain
Capon 3-4 ½ 6-9 8-12 Poularde
Old boiling fowl 2 ½ - 4 5-8 Poule
Expect to find approximately 15- 20% bones in poultry
Classification Age cooking method
Poussin 4-6 wks roast or grill (spatchcock)
Poulet de grain/ broiler
(young &
fattened) 3-4
months
roasting, grilling, casserole
Poulet reine/ broiler
fully grown/ tender,
prime
sauté, roasting grilling,
en casserole, supremes & pies
Poularde
Large, fully grown & prime bird
casserole, roasting, boiling,
galantine.
Chapon
Cock
bird
roasted
(purposely fed & fattened)
Poule
Old
hen
Stocks & sauces