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see poultrypoultry,
domesticated fowl kept primarily for meat and eggs; including birds of the order Galliformes, e.g., the chicken, turkey, guinea fowl, pheasant, quail, and peacock; and natatorial (swimming) birds, e.g., the duck and goose.
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a domestic bird of the order Galliformes. Descended from the wild jungle fowl, chickens are the most widely domesticated species of poultry. They are raised for their meat and eggs, and their feathers and down are also used.

Chickens are classified by their principal products into egg, dual-purpose (meat and eggs), and meat breeds. Each has specific anatomical and physiological characteristics. Laying hens are small, grow rapidly, and mature early. The meat and dual-purpose breeds are larger, have well-developed muscles, and mature later.

Roosters develop bony processes, spurs, on the lower part of the metatarsus. Both hens and roosters have crests, which come in such shapes as leaf (with several teeth), rose, and pea. Hens of egg breeds most commonly have leaf crests, which fall to the side at the second or third tooth. The beak is slightly curved. In most breeds, the beak and metatarsus are the same color: yellow, pale pink, black, and so on. Plumage color varies.

Hens of egg breeds weigh 1.8–2.2 kg and roosters, 2.7–3.0 kg; of dual-purpose breeds, 2.5–3.0 kg and 3.5–4.0 kg; and of meat breeds, 3.0–3.5 kg and 3.5–4.5 kg. Chicks at birth weigh 30–35 g. Chicks of dual-purpose breeds at 70–80 days usually weigh 20–30 percent more than those of egg breeds. Broilers attain a weight of 1.5–1.6 kg by 60–65 days of age. The white meat of broilers is a dietetic product; it contains over 20 percent complete proteins and only 5–7 percent fat.

Hens reach sexual maturity (age at the time of laying the first egg) at five or six months. Birds of egg breeds mature earlier than those of dual-purpose breeds. Annual production of layers is 200–220 eggs and at the best purebred farms, 220–250 (the record is 365). The highest egg production is found in crossbred and interlineal hybrid birds selected for egg productivity and egg quality. A hen’s early eggs weigh 40–50 g; by the age of one year she lays eggs weighing 55–65 g. Hens of dual-purpose breeds lay smaller eggs than those of laying breeds. Egg laying ceases in hens with the onset of molting, which in good layers lasts for two to three weeks and two months or more in poor ones. After molting, hens resume laying if feeding and maintenance conditions are good.

Hens are capable of laying eggs for approximately ten years. Commercial farms use hens only during the first year of egg laying for economic reasons: egg production decreases with age by 10–15 percent each year. On purebred farms they are used for two to three years, and only highly productive birds are kept for the second and third years. A purebred flock usually consists of 55–60 percent pullets, 30–35 percent two-year-olds, and 10 percent three-year-olds. Roosters are used up to two years (the more valuable ones three years). The sex ratio in a purebred flock is one rooster for eight to 12 hens.

Hens may be kept without roosters when only food eggs are desired. The instinct for brooding is poorly developed in the majority of cultivated breeds, and eggs are hatched in incubators. The period of embryonic development of a chick averages 21 days. Incubation of all eggs suitable for hatching will yield several dozen chicks from each hen.

Chickens are kept in poultry houses (on the floor or in cages). Rations include grain of two or three types—for example, corn and barley (65–70 percent of the weight of all dry fodders), oilcakes and grist (8–12 percent), and dry animal fodders—fish meal and meat-and-bone meal (3–5 percent), dried yeast (1–3 percent), edible roots and tubers, grass meal, mineral fodders, and vitamin supplements. In countries where poultry raising is well developed, the commercial feed industry manufactures ready-mixed formulas for all ages of chickens. Large specialized chicken and egg farms produce eggs and poultry meat on a commercial basis. The principal tasks of chicken breeding are developing specialized egg-laying and meat lines and testing them for matching and crossbreeding to obtain hybrid layers and broilers.


Fauna SSSR: Ptitsy, vol. 1, issue 4. Moscow-Leningrad, 1941.
Sel’skokhoziaistvennaia ptitsa. Edited by E. E. Penionzhkevich, vols. 1–2. Moscow, 1962.
Smetnev, S. I. Ptitsevodstvo, 5th ed. Moscow, 1970.


(vertebrate zoology)
Galus galus. The common domestic fowl belonging to the order Galliformes.


slang insult used toward the timid. [Western Folklore: Jobes, 322]


indicates martinetish authority. [Military Slang: Wentworth, 98]


1. a domestic fowl bred for its flesh or eggs, esp a young one
2. any of various similar birds, such as a prairie chicken
3. Informal any of various, often dangerous, games or challenges in which the object is to make one's opponent lose his nerve


This flightless bird may be pointing to personal characteristics and needs that you may not necessarily want to look at. Consider the activities in the dream, as well as the mood, and then attempt to make a good interpretation. Chickens can represent cowardliness, gossip, excessive talking, and powerlessness. They are not known for their intelligence or beauty, and their presence in your dream could be an invitation to get more serious and better focused. The more positive suggestion in this dream is that chickens lay eggs. Eggs are symbolic of something new and fragile. They represent life and development in its earliest forms and as such, their possibilities are limitless.
References in periodicals archive ?
These delicious appetizers are followed by main courses such as the famous Murgh Makhanwala (Chicken), Dal-Maa Rang Mahal, Vegetable Jaipuri, Bhuna Gosht (Mutton), Naan and Pulao (Indian rice).
the bill poppadums x6 pounds 6 murgh noorani tikka x2 pounds 9.
Wifey's main was the Dum-Ke-Murgh - murgh means chicken, of course, and it came in a sauce so sweet that it took her by surprise, like being hit in the face with a bag of sugar.
The waiter soon returned with his pick of the starters - murgh chandi tikka and shammi kebab badami.
Through its agreement, the hotel will offer wedding and meeting planners 100+ traditional and contemporary Indian dishes including Potli Dal Samosa, Vegetable Manchurian, Murgh Adraki Kebab, Raj Kachori Chaat Station, Pasta Station, Seekh Kebab Station, Murgh Tikka Masala, Chicken Vindaloo, Bengali Fish Curry, Gosht Kolhapuri, Paneer Capsicum Masala, Paneer Lababdar, Spinach Kofta in Makhani Sauce, Gujarati/Punjabi Kadi and an assortment of lentils, rice, breads and salads.
Haq Bahoo Murgh Pulao, Jamsheed Milk Shop and Quetta Hotel were also fined Rs15,000 over unhygienic condition.
Rounding up the platter was the murgh (chicken) angar tikka.
Starting from the very delectable Galouti Kebabs served with ulta tawa roti, the TGKF outlet also offers Achari Macchi Tikka, Badami murg seekh, Lazeez paneer tikka, Jungli Kukda, Patrani Machli, Kadhai Mutton Seekh, Murgh Kesari Tikka and Prawn Koliwada.
Murgh Badami Shorba (Soup) A very delicately flavoured soup with almond paste and chicken, this soup is very light and a great start to our exotic menu.
Other dishes worth trying here are tandoori murgh and fish tikka which are served straight from a clay oven.
On the menu at the only Indian restaurant in the North East to be recommended in the latest Michelin Guide, you'll find: Murgh Haryali with chicken and fresh green herbs; coastal king prawns marinated in coconut and chilli; hearty Kashmiri Rogan Josh lamb stew with onion and garam masala; and monkfish Machar Jhol cooked in a traditional Bengal-style spiced sauce.