I'm learning french and thought I would check out the master himself, auguste escoffier, and I bought "Ma Cuisine" on my kindle. In looking at the poultry section, he identifies four types of chicken.

The four types are:

  • Les Poulardes et Chapons (fattened chickens)
  • Les Poulets dits <<a la Reine>> (chicken that says "to the queen") ????
  • Les Poulets de grain
  • Les Poussins (chicks?? ewwwww)

I think 1 and 4 I basically understand, but I couldn't find anything on "dits <<a la Reine>>"

  • 2
    Poussin is defined in English, with the same meaning as in culinary French (not a chick but a young chicken). – Chris H May 8 '19 at 18:14
  • I am not knowledgeable of the subject, but this link seems to add a bit more detail of each of these: cuisine.notrefamille.com/recettes-cuisine/… – Sarumanatee May 8 '19 at 18:48
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    @ChrisH : maybe in British English, but I've never heard it mentioned in the US. (I found mention that it's sometimes called "spring chicken", which I've never actually heard used culinarily, just as a euphemism like "he's no spring chicken") – Joe May 8 '19 at 20:25
  • 1
    @Sarumanatee; my french is evolving :), but I was basically able to read that link. The basic answer is that the types are age/weight classifications. thanks ! – badperson May 9 '19 at 3:07

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