Designers Chicken? Will 2015 Be the Year of the Chicken?

For too long, we’ve written off chicken as the safe choice, bland and predictable. But with flavorful heritage breeds, farmers and chefs are revealing a wilder side. “CHICKEN gets a bad rap,” said Annie Pettry, chef and partner at Decca restaurant in Louisville, Ky. “It can be seen as place filler on the menu, the easy route, an option for a less adventurous eater.

According to the walls journal, A coterie of breeders, farmers and chefs are offering birds that sing out with flavor. Whether it’s at restaurants like Ms. Pettry’s or at the Nomad in New York—where the roast chicken for two at $82 is a must-get, Chicken is moving to the top of the menu, elbowing aside prestige proteins like steak and lobster.