Poulet

Poulet is the French word for chicken. It can refer to the bird itself, either alive or dead, or to its meat when used as a food ingredient. In culinary contexts, "poulet" generally implies a young chicken, typically smaller and more tender than an older hen. The specific characteristics implied by "poulet" can vary depending on the region and specific agricultural practices. In some cases, the term might be further refined by adjectives indicating how the chicken was raised, such as "poulet fermier" (farm-raised chicken) or "poulet biologique" (organic chicken), reflecting different levels of quality and farming standards. The term is commonly used in French cuisine recipes and menus.