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(pl.) aboiteaux A sluice or conduit built beneath a coastal dike, with a hinged gate or a one-way valve that closes during high tide, preventing salt water from flowing into the sluice and flooding the land behind the dike, but remains open during low tide, allowing fresh water precipitation and irrigation runoff to drain from the land into the sea; or a method of land reclamation which relies ...
The word "poultry" comes from Middle English pultry or pultrie, itself derived from Old French/Norman word pouletrie. [7] The term for an immature poultry, pullet, like its doublet poult, [8] comes from Middle English pulet and Old French polet, both from the Latin word pullus, meaning a young fowl or young animal.
dietary classification terms (-vores) Birds may be classified by terms related to the types of foods they forage for and eat. [141] The -vore suffix is derived from the Latin vorare, meaning 'to devour'. Equivalent adjectives can be formed through use of the suffix -vorous. [142] For example, granivore (n.) / granivorous (adj.). Generally ...
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Butterflying is a way of preparing meat, fish, or poultry for cooking by cutting it almost in two, but leaving the two parts connected; it is then often boned and flattened. [1] Spatchcocking is a specific method for butterflying poultry that involves removing the backbone, and spatchcock as a noun may refer to a bird prepared in that way.
5. Muffin walloper. Used to describe: An older, unmarried woman who gossips a lot. This colorful slang was commonly used in the Victorian era to describe unmarried old ladies who would gossip ...
Poultry ballotine. A ballotine (from French balle, 'package') is traditionally a de-boned thigh and/or leg part of the chicken, duck or other poultry stuffed with forcemeat and other ingredients. [1] It is tied to hold its shape and sometimes stitched up with a trussing needle. A ballotine is cooked by roasting, braising or poaching. A ...
A free range pastured chicken system. Pastured poultry also known as pasture-raised poultry or pasture raised eggs is a sustainable agriculture technique that calls for the raising of laying chickens, meat chickens (broilers), guinea fowl, and/or turkeys on pasture, as opposed to indoor confinement like in battery cage hens or in some cage-free and 'free range' setups with limited "access ...