Volaille

Chickens are to the cook what a basic black dress is to a wardrobe. As Brillat-Savarin wrote in his Meditations:

. . . poultry is for the cook what canvas is for the painter. ... It is served up boiled, roasted, fried, hot or cold, whole or in parts, with or without sauce, boned, grilled, stuffed and always with the same success.