Properly defined, the term poultry means a farm-raised, as opposed to wild, bird produced for meat or eggs. Thus all guinea fowl, quail, partridge, and pheasant that have been bought rather than shot are poultry, for, by federal law, any bird offered for sale in the United States must be farm-raised. However, since these birds are still popularly associated with the wild, they are dealt with in the Game chapter, leaving only chicken, turkey, duck, and goose for this chapter. This is just as well. Today, many Americans eat poultry several times a week, and recipes for our common domesticated birds have multiplied to keep pace.
