Poultry: (Volaille) the genetic term for farmyard birds. Chicken, turkey, duck, goose and guinea fowl. The meat has less fat than red meat and rich on proteins and vitamine B.
A basis of both simple and economical dishes and also the most elegant fare.
The French term volaille is used in cooking to indicate the chicken when used in basic preparations (stocks, minced or thinly sliced meat in sauces, salpicons, consommés, croquettes, salads, etc…) recipes using particular bird will name it specifically.