A chicken or its flesh used as food.

(a) a chicken hatched in March; (b) (in extended use) a precocious youth.

Chiefly in France or French contexts: a chicken (esp. as food); chicken meat.

A small chicken, esp. one for eating; spec. a chicken of this type available in the spring.

The flesh of a chicken as food.

A chicken; (also) chicken meat.

spec. A chicken for broiling. Now normally reared in close confinement in a broiler house. Also transferred and attributive.

Chiefly in contexts of French cookery: a young chicken.

Chiefly in contexts of French cookery: a young chicken; = petit poussin, n.

A chicken suitable for frying. U.S.

In the names of Indian dishes: chicken meat.