New chicken options take flight

From Pierce Chicken.

Chicken is such a versatile product—flavor-neutral, widely popular, relatively low in cost—that noncommercial operators can do a lot with it. Make it boneless, and the opportunities multiply, especially in the area of appetizers, snacks, salads, sandwiches and grab-and-go.

And many customers prefer boneless chicken to bone-in. In fact, in the popular category of chicken wings, Technomic’s 2017 Center of Plate: Poultry Consumer Trend Report, 43% of chicken consumers—those who eat chicken at least once every three months—strongly agree that they prefer boneless chicken wings, and another 23% somewhat agree. About half of chicken consumers would be very likely to order boneless chicken wings for lunch (49%) or dinner (52%) and 50% of those who eat chicken as an appetizer say they would order boneless chicken wings as an appetizer at least occasionally.

With seven dining halls, more than 20 retail locations (cafes and markets), and a robust catering operation, University of Michigan Dining has a lot of opportunity to use chicken. Ambitious initiatives like a sustainability program and the multimillion-dollar renovation of dining operations at Bursley Hall on the North Campus have only served to increase the demand for variety and unique offerings.

“There is so much we’re able to do with chicken,” says Frank Turchan, executive chef. “It’s really very versatile for all types of menu items.”

“With a good quality product, you don’t really need to do that much with it,” says Turchan, describing recent experiments with lemon pepper seasoning, which is experiencing a bit of a resurgence. “For many people, lemon pepper is familiar, but for our students, it’s actually something new.”

Turchan taste-tested a recipe with the seasoning added to a batter, but students suggested sprinkling the lemon pepper on afterwards, as a topical seasoning. “It hits the tongue first, making a big flavor impression, so you can use less of it,” says the chef. “And the chicken doesn’t need to be brined or marinated first.”

One campus favorite, especially among Halal students taking grab-and-go at the new Bursley Hall facility, is a simple chicken sandwich, served on La Brea bakery bread; for non-Halal followers, there’s a club sandwich version made with bacon. Boneless chicken also pulls its weight in such café items as Chicken Shawarma, dressed with housemade pickle, sweet onion and garlic yogurt sauce on fresh pita, and a Cobb Salad elevated with navy and black beans, blue cheese, bacon, hardboiled eggs, corn and grape tomatoes with a creamy “Greek Goddess” dressing. A new Thai Chicken Salad topped with skewerless satay-style chicken glazed with Thai-style peanut sauce has also proven popular, and chicken adds protein to a variety of grain salads.

“We’ve been using chicken to add authenticity to our passed appetizers in catering,” adds Turchan. “The neutral flavor and pleasing texture makes chicken a great platform for exciting flavors, and it’s less expensive than shrimp.” Case in point is Hoisin Cashew Chicken, in which chunks of chicken are Asian brined then glazed with garlic, hoisin and crushed cashews, then presented on a crisp wonton.

Other chicken-based appetizers for catering include quesadillas with peppers and pico de gallo, and Smoked Chipotle Chicken Phyllo Cup with Gorgonzola.

And of course, there’s ever-popular chicken wings, served in multiple versions as a snack at market locations such as U-GO’s in Pierpont Commons.

That’s what’s so great about chicken, says Turchan: Whether simply prepared in traditional applications or used as a vehicle for authentic new flavors, it fits right in.