Poulet

Poulet is the French term for the domesticated chicken, Gallus gallus domesticus, and is used to refer to both the live bird and its meat. In everyday French usage, poulet meat is prepared and sold as du poulet and is one of the most common sources of animal protein worldwide. Etymologically, poulet derives from poule (hen) with the diminutive suffix -et, historically designating a young chicken.

Domestication and production: Chickens were domesticated from the red junglefowl in Asia and subsequently spread globally. Modern poultry farming emphasizes two main lines: broilers, bred for rapid growth and meat, and layers, bred for egg production. Broilers reach market weight within several weeks in intensive systems, while layers produce eggs for consumption over a typical laying cycle. The chicken industry is among the most extensive forms of livestock production, with major producers in North America, Europe, and Asia, and a broad range of farming practices from conventional to alternatives focused on welfare and sustainability.

Culinary uses: Poulet is used in a wide range of dishes across cuisines. In French cooking, preparations include roasting, braising, stewing, and poaching, as well as dishes featuring whole birds or specific cuts such as breasts or thighs. Techniques are often designed to retain moisture and flavor, with skin-on preparations contributing to texture and fat content.

Nutrition and safety: Chicken provides high-quality protein, B vitamins, and minerals. Nutritional content varies by cut and skin presence: white meat is leaner than dark meat, and skin adds fat. Proper handling and cooking to an internal temperature of 74°C (165°F) are recommended to reduce foodborne illness risks.