Ruling the Roost: How Restaurants Get Creative with Chicken

Once the safe choice on a menu, chicken is no longer a cop-out. Chefs have begun giving poultry the same creative treatment as that other perennial culinary-world darling, pork. Here’s a look at how local restaurants are using every part of the bird for dishes that are anything but tame.

By Leah Mennies | Boston Magazine |
creative with chicken creative ways to cook chicken

Photos by Bruce Peterson

Whole Chicken

Roast chicken for two, $24 per person, Bistro du Midi

creative with chicken creative ways to cook chicken

Skin
Beet-and-turnip salad topped with crispy chicken skin and onion chips, $19, Clio

creative with chicken creative ways to cook chicken

Thigh

Confit chicken thigh with artichoke cream and roasted mushrooms, $12, Tres Gatos

creative with chicken creative ways to cook chicken

Heart

Hatsu (chicken heart) skewers $6 per skewer, Yakitori Zai

creative with chicken creative ways to cook chicken

Drumsticks

Korean twice-fried chicken drumsticks, $9.95 for five, Bon Chon

creative with chicken creative ways to cook chicken

Breast
Slow-poached chicken breast with truffles, chanterelles, smoked pommes purée, and foie-gras jus, part of the $90 prix fixe, L’Espalier

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Wings

Confit chicken wings with Moxie barbecue sauce, $9, Strip-T’s

creative ways to cook chicken

Liver

Sautéed chicken livers with golden raisins, crème fraîche, and sherry, $8, Estragon

creative ways to cook chicken

Oyster

Garganelli with chicken oysters, black truffles, and bacon $19, Catalyst