lb. pullet

A pullet is a young hen (Gallus gallus domesticus), typically between 3 months and 1 year of age, before her first molt and the onset of full egg production. Pullets represent the intermediate stage of development between chickens (broilers or roasters) and mature laying hens. They are characterized by relatively tender meat that is less developed in flavor than older birds, yet more flavorful than mass-produced broilers, with a fine-grained texture and moderate fat content. The meat is pale to light yellow in color, with a delicate consistency suitable for both quick cooking methods and braising.

Pullets occupy a distinctive niche in poultry production and culinary history, particularly valued in European and traditional Mediterranean cuisines where age-specific poultry selection remains significant. The bird's tender meat and balanced flavor profile make it prized for dishes requiring a middle ground between the delicate qualities of young chickens and the robust character of mature birds.

Pullet meat is employed across European and Mediterranean cuisines where the fine distinction between bird ages remains culinarily meaningful. In French classical cooking, pullets (poulette) are featured in braises such as Poulette à l'Ancienne and fricassées, where the tender meat absorbs rich cream sauces without becoming stringy. The meat is equally suited to roasting, poaching, and stewing. Italian and Spanish preparations often showcase pullet in simple preparations that allow the delicate flavor to emerge, such as pollo in umido or cazuela preparations. In traditional Jewish cooking, pullet is a preferred choice for chicken soup and festivals. The smaller size and moderate meat yield make individual pullets practical for household cooking and period-accurate historical recipes.