poulets

Poulets refer to domestic chickens, a term used in French for young chickens and, more generally, for the birds kept for meat. In biological terms they are Gallus gallus domesticus, a domesticated fowl descended from the red junglefowl in Southeast Asia. The species includes birds raised for meat, eggs, or both, with meat-focused birds commonly called broilers and egg-focused birds hens.

Domestication and distribution of poulets began thousands of years ago, leading to a wide range of breeds selected for growth rate, egg production, temperament, and adaptability. Today, chickens are one of the most widely kept livestock species, raised in systems that range from small family farms to large commercial operations, across virtually every continent.

Production and husbandry vary by region and purpose. Broilers are bred for rapid growth and are typically slaughtered at a few weeks of age. Laying breeds reach high egg production during their prime laying period, often producing hundreds of eggs per year. Housing can be conventional cages, enriched or free-ranging, with welfare and biosecurity becoming increasingly prominent concerns in many countries.

Nutrition and culinary use are central to poulets. Chicken meat provides high-quality protein and other nutrients and is a staple in many cuisines around the world. Eggs are a versatile source of protein and fats. Dishes featuring poulet include a wide range of regional preparations, such as roasted chicken or braised preparations, among others.

Health and sustainability considerations include diseases such as avian influenza and Newcastle disease, vaccination and biosecurity measures, and environmental impacts linked to feed conversion, housing, and manure management. Ongoing discussions emphasize animal welfare, antibiotic stewardship, and more sustainable farming practices.