Volaille is the French word for fowl or poultryPoultry or game fowl, such as the Canard (duck), Poulet . . . Read More

Csirke is the Hungarian word for "Chicken". Csirke is a popular and cheap meat product in Hungary and . . . Read More

A la hongroise is a French term which means "prepared in the Hungarian way" or "in the style of Hungary". . . . Read More

Guinea Fowl refers to a game bird similar to a pheasant, but with somewhat dry flesh. It is said that . . . Read More

Bouillon refers to strained broth or clear soup stock, typically made by simmering beef or chicken in . . . Read More

A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along . . . Read More

Cazuela de Vacuno refers to Chilean beef soup with a potato, rice, a piece of corn and a piece of squash. . . . Read More

Spatchcocking refers to a cooking technique wherein a poultry shear or a sharp knife is used to split . . . Read More

Chicken in the industrial and industry context refers to the commercial breeding, raising, processing, . . . Read More

Abattis de Volaille is the French term referring to "Poultry Giblets", the internal and edible organs . . . Read More