Hyperonyms
(has_hyperonym)
|
07644706-n:
flesh of chickens or turkeys or ducks or geese raised for food
|
Hyponyms
(has_hyponym)
|
07645242-n:
flesh of a small young chicken not over 2 1/2 lb suitable for broiling
|
Hyponyms
(has_hyponym)
|
07645384-n:
flesh of a castrated male chicken
|
Hyponyms
(has_hyponym)
|
07645469-n:
flesh of a medium-sized young chicken suitable for frying
|
Hyponyms
(has_hyponym)
|
07645631-n:
flesh of a large young chicken over 3 1/2 lb suitable for roasting
|
Hyponyms
(has_hyponym)
|
07645886-n:
flesh of a chicken (or game bird) split down the back and grilled (usually immediately after being killed)
|
Hyponyms
(has_hyponym)
|
07646067-n:
flesh of an older chicken suitable for stewing
|
Holonyms
(has_holo_part)
|
01791625-n:
a domestic fowl bred for flesh or eggs; believed to have been developed from the red jungle fowl
|
Meronyms
(has_mero_part)
|
07648408-n:
meat carved from the breast of a fowl
|
Meronyms
(has_mero_part)
|
07648814-n:
the wing of a chicken
|
Glosses
(gloss)
|
01791625-n:
a domestic fowl bred for flesh or eggs; believed to have been developed from the red jungle fowl
|
Glosses
(gloss)
|
05268112-n:
the soft tissue of the body of a vertebrate: mainly muscle tissue and fat
|
Glosses
(rgloss)
|
07560193-n:
inexpensive food (hamburgers or chicken or milkshakes) prepared and served quickly
|
Glosses
(rgloss)
|
07580470-n:
chicken cooked and served in a casserole
|
Glosses
(rgloss)
|
07584110-n:
clear soup usually of beef or veal or chicken
|
Glosses
(rgloss)
|
07585107-n:
a stock made with chicken
|
Glosses
(rgloss)
|
07585644-n:
soup made from chicken boiled with leeks
|
Glosses
(rgloss)
|
07586318-n:
a soup of eastern India that is flavored with curry; prepared with a meat or chicken base
|
Glosses
(rgloss)
|
07589543-n:
spicy southern specialty: chicken (or small game) with corn and tomatoes and lima beans and okra and onions and potatoes
|
Glosses
(rgloss)
|
07590177-n:
thick stew made of rice and chicken and small game; southern U.S.
|
Glosses
(rgloss)
|
07591961-n:
saffron-flavored dish made of rice with shellfish and chicken
|
Glosses
(rgloss)
|
07592094-n:
pieces of chicken or other meat stewed in gravy with e.g. carrots and onions and served with noodles or dumplings
|
Glosses
(rgloss)
|
07592317-n:
a stew made with chicken
|
Glosses
(rgloss)
|
07617526-n:
mousse made with chicken
|
Glosses
(rgloss)
|
07644706-n:
flesh of chickens or turkeys or ducks or geese raised for food
|
Glosses
(rgloss)
|
07645769-n:
a brand name for a roasting chicken
|
Glosses
(rgloss)
|
07645886-n:
flesh of a chicken (or game bird) split down the back and grilled (usually immediately after being killed)
|
Glosses
(rgloss)
|
07648150-n:
the lower joint of the leg of a chicken
|
Glosses
(rgloss)
|
07648814-n:
the wing of a chicken
|
Glosses
(rgloss)
|
07679140-n:
mixture of ground raw chicken and mushrooms with pistachios and truffles and onions and parsley and lots of butter and bound with eggs
|
Glosses
(rgloss)
|
07696728-n:
a sandwich made with a filling of sliced chicken
|
Glosses
(rgloss)
|
07807317-n:
containing meat or chicken or cheese in addition to greens and vegetables
|
Glosses
(rgloss)
|
07808479-n:
salad composed primarily of chopped chicken meat
|
Glosses
(rgloss)
|
07816839-n:
fresh ferny parsley-like leaves used as a garnish with chicken and veal and omelets and green salads and spinach
|
Glosses
(rgloss)
|
07861557-n:
chicken and onions and mushrooms braised in red wine and seasonings
|
Glosses
(rgloss)
|
07861813-n:
rice and chicken cooked together with or without other ingredients and variously seasoned
|
Glosses
(rgloss)
|
07861983-n:
a Cantonese dish of chicken and sauteed vegetables
|
Glosses
(rgloss)
|
07862095-n:
rice and chicken cooked together Spanish style; highly seasoned especially with saffron
|
Glosses
(rgloss)
|
07863935-n:
braised chicken with onions and mushrooms in a wine and tomato sauce
|
Glosses
(rgloss)
|
07864065-n:
thin slices of chicken stuffed with cheese and ham and then sauteed
|
Glosses
(rgloss)
|
07864198-n:
chicken fried than oven-baked and served with milk gravy
|
Glosses
(rgloss)
|
07864317-n:
chicken simmered in broth with onions and paprika then mixed with sour cream
|
Glosses
(rgloss)
|
07864756-n:
pounded chicken cutlets rolled around butter (that has been seasoned with herbs) and then covered with crumbs and fried
|
Glosses
(rgloss)
|
07868684-n:
hind legs of frogs used as food; resemble chicken and cooked as chicken
|
Glosses
(rgloss)
|
07869611-n:
spicy Creole dish of rice and ham, sausage, chicken, or shellfish with tomatoes, peppers, onions, and celery
|
Glosses
(rgloss)
|
07879174-n:
thin beef strips (or chicken or pork) cooked briefly at the table with onions and greens and soy sauce
|
Glosses
(rgloss)
|
07880080-n:
beef or chicken or seafood marinated in spicy soy sauce and grilled or broiled
|
Glosses
(rgloss)
|
07880880-n:
a taco with a chicken filling
|
Glosses
(rgloss)
|
14741474-n:
an unsaturated fatty acid whose carbon chain has one double or triple valence bond per molecule; found chiefly in olive oil and chicken and almonds
|
