volaille
English Thesaurus
1. the flesh of a chicken used for food (noun.food)
| hypernym | : | poultry, |
| definition | : | flesh of chickens or turkeys or ducks or geese raised for food (noun.food) |
| hyponym | : | broiler, |
| definition | : | flesh of a small young chicken not over 2 1/2 lb suitable for broiling (noun.food) |
| hyponym | : | capon, |
| definition | : | flesh of a castrated male chicken (noun.food) |
| hyponym | : | frier, fryer, pullet, |
| definition | : | flesh of a medium-sized young chicken suitable for frying (noun.food) |
| hyponym | : | roaster, |
| definition | : | flesh of a large young chicken over 3 1/2 lb suitable for roasting (noun.food) |
| hyponym | : | spatchcock, |
| definition | : | flesh of a chicken (or game bird) split down the back and grilled (usually immediately after being killed) (noun.food) |
| hyponym | : | hen, |
| definition | : | flesh of an older chicken suitable for stewing (noun.food) |
| part holonym | : | breast, white meat, |
| definition | : | meat carved from the breast of a fowl (noun.food) |
| part holonym | : | chicken wing, |
| definition | : | the wing of a chicken (noun.food) |
| part meronym | : | chicken, gallus gallus, |
| definition | : | a domestic fowl bred for flesh or eggs; believed to have been developed from the red jungle fowl (noun.animal) |
Visual ArtiKata
Explore volaille in ArtiKata.com >