Is Hen shedding its status as "King of Fowl?" Some say it has come to be commonplace as well as boring. Hen may have ruled the roost in the past, however unique ???? such as Squab, Pigeon, Guinea Fowl as well as Quail is the most up to date fad as well as flying into food selections around the world.

In the past, the accessibility of exotic fowl was limited as well as found just on bill of fares in fine-dining facilities. Since the majority of Americans were not increased on such delicacies, costly food selection products like Pheasant, Duck and also Partridge appealed only to the upper class. While this flock of birds has actually been around for many years, today unique chicken is going through a bit of a revolution. As the populace becomes a lot more health-conscious and also adventurous; it is rapid becoming a delicious, nourishing as well as most notably, budget friendly option to poultry and turkey. Gobbling up exotic poultry provides a major resource of healthy protein; it's low in cholesterol and much easier to absorb in comparison to beef.

I spoke with a couple of chefs around Las Vegas to get their point of views on this most current fad. Chuck Becker, the internal Business Cook for Outwest Meats; the biggest meat firm in Las Vegas stated, "Requests for unique chicken originated from chefs who wish to see it on his/her food selection, or it's an unique demand from one of their guests and after that run as a special. Chefs are wanting to use their guests something different on the food selection; one more form of ???? besides poultry, and also foods like Ostrich, Quail and Squab are ideal particularly for the health-conscious since these sorts of meats are low in fat and also calories".

According to Executive Chef Carols Guia, "I usually run exotic poultry meals such as Quail and also Squab as seasonal specials, and also I obtain numerous requests for Ostrich. During the Xmas season, I supply an abundant as well as scrumptious casserole of Ostrich with Fois Gras and also Black Truffles. I likewise offer these specials as appetizers so my guests do not have to dedicate to an entrée." Cook Carlos attributes the popularity of unique poultry as "damaging the standard" from poultry and also turkey, as well as he stated it's simple to get his clients to attempt this sort of cuisine. "Our servers are great at introducing these recipes, particularly to our trip as well as convention clients who intend to attempt something brand-new, when they return, they want to have these entrees readily available".