While the ubiquitous bird may have been eclipsed lately by duck, quail and other, less common birds, chicken is remaking itself with global flair.
Many chefs see chicken as a canvas, a blank slate with endless possibilities.
It flourishes in just about every cuisine, from South American to Scandinavian. And the protein appreciates the convenience of quick service as much as it does the elegance of white tablecloth. It is donning the flavors of the moment, from Latin American and Spanish to Vietnamese and Moroccan, cutting a global swath of possibilities. With so much spice and preparation potential, chicken can roost just as comfortably in quick service as it can in family or fine dining. If you offer it 15 different ways, people will try it 15 ways.