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Other Names

Gallus gallus

French: poulet


Chicken, capon, roasting chicken, squab chicken, fryer, stewing hen, rooster… Gallus gallus has been part of our daily diet since earliest times. France’s Henri IV proclaimed his wish that no peasant in his kingdom would go without a chicken in the pot each Sunday.

Chickens have been domesticated for more than 3500 years and today there are birds that proudly bear labels guaranteeing their origin and provenance.

Asian-inspired chicken salad with Virginia peanuts
Patrick O'Connell, The Inn at Little Washington, United-States
Braised Chicken with Apples and Calvados
Michel Bruneau - Restaurant La Bourride
Chicken Grand-Mere Francine
Daniel Boulud, Daniel, USA
Géline (Black Poultry) in Salt Crust with Sautéed Potatoes
Jean Bardet, anc. Château Belmont, France
Poached Bresse Chicken with Garden Herbs and Madras Curry Butter
Philippe Chevrier, Domaine de Châteauvieux, Suisse
Foie Gras Pâté en Croûte with Christmas Beer
Antoine Westermann, chef au Le Coq Rico à Montmartre, anc. chef du Buerehiesel en Alsace, France

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