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New chicken preps take wing

Operations are stretching the familiar bird in fresh ways to offer versions that are neither ho-hum nor the usual “crispy” variety. Consider it a new kind of rubber chicken.

Peter Romeo, Editor at Large

June 21, 2016

7 Slides
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New chicken preps take wing

About the Author

Peter Romeo

Editor at Large

Peter Romeo has covered the restaurant industry since 1984 for a variety of media. As Editor At Large for Restaurant Business, his current beats are government affairs, labor and family dining. He is also the publication's unofficial historian.  

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