In French cuisine what is the term for a baby chicken?
Poussin (chicken) Poussin (chicken) In Commonwealth countries, poussin (pronounced and less commonly called coquelet) is a butcher's term for a young chicken, less than 28 days old at slaughter and usually weighing but not above . It is sometimes also called spring chicken, although the term spring chicken usually refers to chickens weighing . The word is the French language term for the same thing. Normally a portion is a whole poussin per person. In the United States, "poussin" is an alternative name for a small-sized cross-breed chicken called Rock Cornish game hen, developed in the late 1950s, which is twice as
Chicken Kiev were developed in Russia at that time. The French term "de volaille" means literally "of poultry" but denotes almost exclusively chicken dishes in French cookbooks. The name "côtelette de volaille" means thus simply "chicken cutlet". Despite the original French name, the Russian recipe is unknown in French cuisine, where the term "côtelette de volaille" refers to chicken breasts in general and is used nearly synonymously with chicken "filet" or "suprême". The French term also denotes a minced chicken cutlet-shaped patty. The general Russian term for chicken cutlets, "kurinaya kotleta" (куриная котлета), refers predominantly to minced cutlets, whereas "kotleta de-voliay" is