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broody |
ready to lay eggs, as poultry. [1/2 definitions] |
carve |
to slice or cut meat or poultry. [1/5 definitions] |
crackling |
(usu. pl.) the crispy bits that are left after poultry or pork fat has been rendered. [1/3 definitions] |
dressing |
stuffing for poultry or fish. [1/3 definitions] |
feedstuff |
food for livestock or poultry; fodder; feed. |
forcemeat |
finely chopped or ground meat, fish, or poultry, often mixed with other foods that act as binders or seasoning, and used as a stuffing. |
fricassee |
lightly browned poultry or meat that is stewed and served in gravy. [2 definitions] |
henhouse |
a building or structure in which poultry is kept. |
hennery |
a farm, shelter, or pen for poultry. |
potpie |
a pie made with meat or poultry, vegetables, and sauce, topped with a single pastry crust and baked in a deep oven dish. |
poultry |
birds that are raised for their meat and eggs. Chicken and turkey are kinds of poultry. |
poultryman |
a man who raises poultry, esp. chickens, to sell commercially. [2 definitions] |
saddle |
a cut of poultry that includes the back, or a cut of meat that includes both loins. [1/9 definitions] |
salad |
a similar mixture made with meat, poultry, seafood, or fruit. [1/2 definitions] |
stock |
a liquid in which meat, fish, or poultry has been cooked. Stock is used as a base for soup or gravy. [1/11 definitions] |
white meat |
a light-colored meat, such as that of some poultry. |
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