#fowl__bird  the flesh of a bird or fowl (wild or domestic) used as food
  supertype:  meat  the flesh of animals (including fishes and birds and snails) used as food
  part:  wishbone  drumstick.helping  second_joint  wing.helping  giblet  oyster.helping  parson's_nose  dark_meat
  part of:  bird
  subtype:  poultry  flesh of chickens or turkeys or ducks or geese raised for food
     subtype:  poulet__chicken__volaille  the flesh of a chicken used for food
        subtype:  broiler.poulet  flesh of a small young chicken not over 2 l / 2 lb suitable for broiling
        subtype:  capon.poulet  flesh of a castrated male chicken
        subtype:  fryer__frier__pullet  flesh of a medium-sized young chicken suitable for frying
        subtype:  roaster.poulet  flesh of a large young chicken over 3 1/2 lb suitable for roasting
           subtype:  oven_stuffer_roaster__oven_stuffer  a brand name for a roasting chicken
        subtype:  spatchcock  flesh of a chicken (or game bird) split down the back and grilled (usually immediately after being killed)
        subtype:  hen.poulet  flesh of an older chicken suitable for stewing
     subtype:  Rock_Cornish_hen  flesh of a small fowl bred for roasting
     subtype:  guinea_hen.poultry__guineahen  flesh of a guinea fowl (especially of hens)
     subtype:  squab.poultry__dove  flesh of a pigeon suitable for roasting or braising; flesh of a dove (young squab) may be broiled
     subtype:  duck.poultry  flesh of a duck (domestic or wild)
        subtype:  duckling.duck  flesh of a young domestic duck
     subtype:  goose.poultry  flesh of a goose (domestic or wild)
     subtype:  turkey  flesh of large domesticated fowl usually roasted
  subtype:  wildfowl  flesh of any of a number of wild game birds suitable for food
     subtype:  grouse.wildfowl  (game bird) flesh of any of various grouse of the family Tetraonidae; usually roasted; flesh too dry to broil
     subtype:  quail.wildfowl  (game bird) flesh of quail; suitable for roasting or broiling if young; otherwise must be braised
     subtype:  partridge.wildfowl  (US usage) flesh of either quail or grouse
     subtype:  pheasant.wildfowl  (game bird) flesh of a pheasant; usually braised

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