Poulet vs. Broiler — What's the Difference?

Poulet is a French surname, meaning chicken. Notable people with the name include: Anne Poulet (born 1942), American art historian Gaston Poulet (1892–1974), French violinist and conductor Georges Poulet (1902–1991), Belgian literary critic J. Poulet (fl.

A broiler is any chicken (Gallus gallus domesticus) that is bred and raised specifically for meat production. Most commercial broilers reach slaughter weight between four and seven weeks of age, although slower growing breeds reach slaughter weight at approximately 14 weeks of age.

The flesh of a chicken used for food

A young chicken suitable for roasting, grilling, or barbecuing.

A gridiron, grill, or special part of a stove for cooking meat or fish by exposure to direct heat.

One that broils, especially a small oven or the part of a stove used for broiling food.

A tender young chicken suitable for broiling.

A person who broils, someone who cooks by broiling.

A device used to broil food; part of an oven or a small stove; known as a grill in British English.

A chicken raised for meat.

Specifically, a young chicken 6 to 10 weeks old, as contrasted with a roaster.

(archaic) One who engages in or promotes noisy quarrels, or broils.

One who excites broils; one who engages in or promotes noisy quarrels.

One who broils, or cooks by broiling.

A gridiron or other utensil used in broiling, or the compartment in a stove where such a utensil is located.

A chicken or other bird fit for broiling.

An oven or part of a stove used for broiling

Flesh of a small young chicken not over 2 l/2 lb suitable for broiling