A really good tasting chicken is antibiotic free and that is what more and more restaurants are agreeing on. The article points out how many are in agreement including michelin star restaurants to fast food that antibiotic free birds taste better and that consumers want this. Many of the upper class eatery’s are seeking alternative breeds of bird and going above and beyond with new recipes and taste sensations. It seems that raising chickens slower are better for taste but not so good for your wallet.

Key Takeaways:

• In the event that you need to awe clients with chicken nowadays, will need to accomplish more than market it with a couple clean-sounding expressions.
• To emerge from others in the now swarmed space of nourishment from creatures not treated with anti-infection agents.
• Split Shack, big name culinary expert Richard Blais’ quick easygoing chicken eatery in San Diego, utilizes Jidori chicken, an excellent brand situated in southern California of unfenced chickens.

“Non-commercial operations are exploring the possibilities of slow-growing chickens that supporters say are less illness-prone, live better lives and taste better.”

Read more: http://www.nrn.com/consumer-trends/restaurants-seek-distinctive-chicken