Pronunciation: [pˈuːlɑːd] (IPA) 
Poulard is a French word that refers to a young hen fattened for its meat. The spelling of Poulard in IPA phonetic transcription is /pu.laʁ/. This word is pronounced as "poo-lar" in English. The "ou" in the first syllable sounds like "oo" and the "ar" at the end is pronounced like "ar" in the word "car." The letter "d" at the end of the word is not pronounced, making the word end with a silent "d".
Poulard is a culinary term primarily used in French cuisine to describe a specific type of poultry. Specifically, a poulard refers to a young female chicken that has been surgically castrated before sexual maturity. This process, known as "poule au pot," is done to prevent the development of secondary sexual characteristics, resulting in a more tender and flavorful meat.
The poulard is typically larger than a regular chicken, with an average weight of around four to five pounds (1.8 to 2.3 kilograms). The meat is known for its tenderness and succulence, making it highly sought after in culinary circles. Poulard meat has a delicate flavor, with a slightly richer taste than regular chicken due to the castration process. Additionally, the poulard's meat has a fine, velvety texture, making it a popular choice for various dishes.
Poulard is often used in traditional French recipes, such as coq au vin and chicken fricassee. Its rich and tender meat lends itself well to slow cooking methods and is frequently braised or roasted to bring out its full flavor. Due to its unique characteristics, poulard is considered a delicacy in French gastronomy, and dishes featuring this type of poultry are often associated with elegance and sophistication.
Overall, poulard can be described as a young female chicken that has undergone castration, resulting in a larger, tender, and flavorsome meat, usually used in traditional French culinary preparations.
The word "poulard" is derived from the Latin word "pullus", which means "young chicken". In French, the diminutive form of "poule" (hen) is "poulette", and "poulard" is a further augmentation of that word, indicating a particularly large chicken. The term "poulard" is primarily used to refer to a castrated chicken or a young hen raised for its flesh rather than for egg-laying purposes.
