Is the chicken losing its “King of Poultry” status? Some say it has become commonplace and boring. Chicken may have dominated the roost in the past, but exotic birds like pigeons, pigeons, guinea fowl and quail are all the rage and are flying on menus around the world.

In the past, the availability of exotic birds was limited and only found on the rate list of fine dining establishments. Since most Americans were not raised on such delicacies, high-priced menu items like pheasant, duck, and partridge appealed only to the upper class. While this flock of birds has been around for years, today exotic birds are going through a bit of a revolution. As the population becomes more health conscious and adventurous; It is quickly becoming a tasty, nutritious, and most importantly affordable alternative to chicken and turkey. Gulping down exotic birds provides an important source of protein; it is low in cholesterol and easier to digest compared to beef.

I spoke to a few Las Vegas chefs to get their thoughts on this latest trend. Chuck Becker, Outwest Meats’ in-house corporate chef; Las Vegas’ largest steak company said, “Requests for exotic birds come from chefs who want to see them on their menu, or it’s a special request from one of their guests and then it’s executed as a special. Chefs are looking to offer their guests something different on the menu; another form of bird besides chicken, and foods like ostrich, quail and squab are perfect especially for the health conscious as these types of meats are low in fat and calories” .

According to Executive Chef Carols Guia, “I often offer exotic bird entrees such as quail and squab as seasonal specials, and I get many requests for ostrich. During the Christmas season, I offer a rich and delicious ostrich cake with foie gras and black truffles. I also offer these specials as appetizers so my guests don’t have to commit to an entree.” Chef Carlos attributes the popularity of exotic birds to “breaking the norm” of chicken and turkey, and said it’s not hard to get his bosses to try this type of cuisine. “Our servers are very good at introducing these dishes, especially to our vacation and convention guests who want to try something new, and when they come back, they want to have these dishes available.”

Exotic birds add a diverse dimension and whimsical flair to a dish. According to Executive Chef Paul Elliott of Dragon Ridge Country Club, exotic birds are “tastier than chicken and turkey and the flavor is certainly worth the experience and extra expense.” With exposure to a culinary resource like televised cooking shows featuring world-famous chefs and new and unique restaurants on the rise, the dining public has learned that they no longer have to settle for a simple traditional chicken or turkey entrée. Exotic birds can turn an ordinary meal into a delicious feast. Chef Paul suggests Duck Confit “because it’s moist and you can use the fat from the Confit in other dishes to add flavor.” Chef Paul believes that exotic birds are not difficult to work with compared to chicken and turkey. “The only difference is that some birds are smaller. Exotic birds lend themselves to a variety of preparations, from appetizers and soups to the main course; they pair well with almost any side dish and have a unique ability to absorb a variety of spices and condiments”.

From the conservative to the curious, diners have become more discerning and sophisticated, willing to tempt their taste buds for the ultimate in exotic food dining experience that they might not prepare at home. Exotic birds aren’t just for the holidays and special occasions. “Most poultry found in restaurants today is farm-raised in the US and is available year-round,” Chef Becker said. This is good news for chefs and restaurateurs looking to boost their profits with unique menu items, and for their calorie-conscious clientele looking for new, healthy options.

We live in a world of cultural diversity with an increasing demand for cultivated foods. The future of the food industry is largely in the hands of chefs who must attract customers and keep them coming back by keeping up with the latest trends. The versatility, adaptability, and healthy appeal of exotic birds make them a popular choice for chefs who like to experiment with the unusual, dazzle their audience with the unexpected, and challenge their culinary creativity by finding innovative ways to turn this emerging “chicken look” trend. -a-likes” on affordable crowd appeal while maintaining a sense of familiarity.

EXOTIC POULTRY

Duck is more conventional than most of his exotic counterparts. The deep red flesh is rich, sweet and juicy and is best prepared medium. Cornish game hens have a slight salty taste; slightly stronger than chicken flavor. The partridge is better roasted. This plump-breasted bird has tender white meat with a slightly spicy flavor.

The quail, a member of the partridge family, is the smallest of game birds (weighing approximately 5 to 8 ounces). A robust meat with a delicate flavor. Squab is a young pigeon. The meat is exceptionally tender with a juicy and delicate flavor.

Poussin is a young chicken that weighs between 8 and 16 ounces. The meat is tender and sweet. Goose, with its rich, dark, fatty meat, is a traditional holiday dish in many European countries.

Ostrich is a blood red meat that is tender, lean, rich and moist.

Capercaillie is similar to quail, with lean red meat and a spicy flavor.

The pheasant weighs approximately 2 to 3 pounds and is similar to the grouse, but its meat is light, juicy, and tender in comparison.

The guinea fowl, often called the African pheasant or guinea fowl, has a deliciously succulent favor and half the fat of chicken.

Black bone Silkie (rooster chicken) with lean dark meat and is ideal for soups and stews. Petit Poulet, a slightly sweet meat chick.

Pigeon; dark, tender meat, and should be eaten when young.

Emu is a juicy, low-fat meat.