noun
- A fattened young hen, typically one that has not yet laid eggs, raised for meat.
Usage: culinary term; French origin; more tender and flavorful than a regular chicken
Examples
- The chef selected a poularde for the special dinner because of its superior meat quality.
- Poularde is prized in French cuisine for its delicate flavor and tender texture.
- The butcher recommended a poularde rather than a regular chicken for the roast.
- Classical French cooking often calls for poularde in elegant poultry dishes.