Poultry is valued for its fine texture, mild flavour and wide versatility in the kitchen. From chicken and turkey to duck, quail and guinea fowl, each type has its own character and suits different preparations, from simple oven and grilled dishes to classic stews and festive dinners.
On this page, you will discover the best-known types of poultry, with attention to flavour, use in the kitchen, preparation and culinary applications. This gives you an immediate overview of which poultry suits the dish, the season and the preparation you have in mind.
The classic in the kitchen
Chicken
Chicken is one of the most widely used types of poultry and is known for its mild flavour and broad versatility. From stock and roasted dishes to the grill, the oven and stews, chicken suits both simple and refined preparations.
Turkey has a tender texture and a fairly mild flavour. This bird is often associated with festive meals, but also works well in everyday dishes, from roulades and roasting joints to ragouts and cold preparations.
