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Chicken is the most common type of poultry in the world. Owing to the relative ease and low cost of raising them in comparison to animals such as cattle or hogs, chickens have become prevalent throughout the cuisine of cultures around the world, and their meat has been variously adapted to regional tastes.

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The poulet de Bresse or volaille de Bresse is a French chicken product which has appellation d'origine contrôlée status. It may be produced only from white chickens of the Bresse breed raised within a legally-defined area of the historic region and former province of Bresse, in eastern France.

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Chicken feet are cooked and eaten in many countries. After an outer layer of hard skin is removed, most of the edible tissue on the feet consists of skin and tendons, with no muscle. This gives the feet a distinct texture different from the rest of the chicken's meat. Being mostly skin, chicken feet are very gelatinous.

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Oysters are two small, round pieces of dark meat on the back of poultry near the thigh, in the hollow on the dorsal side of the ilium bone.

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Poularde is culinary term for a chicken that is at least 120 days old at the time of slaughter and fattened with a rich diet that delays egg production. In the past it was common to spay the chickens early in life to ensure desirable meat quality, similar to the castration of a capon.

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In Commonwealth countries, poussin is a butcher's term for a young chicken, less than 28 days old at slaughter and usually weighing 400–450 grams (14–16 oz) but not above 750 grams (26 oz). It is sometimes also called spring chicken, although the term spring chicken usually refers to chickens weighing 750–850 grams (26–30 oz). The word is the French language term for the same thing. Normally a portion is a whole poussin per person.

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"Tastes like chicken" is a declaration used when trying to describe the flavor of an unusual food. The expression has been used so often in popular culture that it has become a cliché. As a result, the phrase is also sometimes used to provide incongruous humor, by being used to describe foods or situations where it has no real relevance.