#poultry  flesh of chickens or turkeys or ducks or geese raised for food
  supertype:  #fowl__bird  the flesh of a bird or fowl (wild or domestic) used as food
  part of:  #domestic_fowl
  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

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