The French claim the finest chickens in the world, the volaille de Bresse. Little ones are poussins; a coquelet is a young rooster; a young hen is poulette.
A poulet jaune is a chicken that was fed partly on maize; they tend to be fatter than a poulet blanc, fed on wheat and alfalfa. A poulet fermier was raised on a farm rather than in a factory; elevée en plein aire means free range.
abats: giblets (the liver, heart, gizzard, neck)
crête de coq: cockscomb. A favourite in Lyon, stewed.
filets: chicken breasts (also called blancs de poulet). They are nearly always sold de-boned (unfortunately)
sot-l'y-laisse: the small tender bits of dark meat on the back, called oysters in English; in French also call them huîtres de poulet.
suprême: the breast and the upper part of the wing
Images by danghanfoto, mon marche