Chicken reinvented: from waste to delicacy

Flevo Campus and Low Food recently presented the results of the Low Food Lab Chicken 'Oranjehoen' project. This project investigated practical solutions for reducing food waste from chicken meat. The Dutch mainly eat chicken breast and thigh fillets, while about 70% of a chicken is considered to be 'incourant'. With innovative gastronomic applications, the lab aims to better appreciate these parts.

During the project, which took several months to complete, a diverse group of experts came together to come up with creative solutions to reduce food waste from chicken meat. At a well-attended meeting, the eye-catching solutions were presented.

Chicken elixir

Food technologist Ivana Mik developed a "chicken elixir" by applying enzymes to the obsolete parts of the chicken. This concentrated goodness has a strong umami flavor and can be used to flavor various dishes. The team tasted the chicken elixir and was impressed by the oozing, ultra-rich, fatty-salty chicken flavor it produced.

Chicken bones

Conceptual product designer Billie van Katwijk took a unique approach. She cleaned the chicken bones from the Oranjehoenen and burned them at a very high temperature, leaving only valuable minerals. These were ground into fine dust and served as the basis for beautiful egg-shaped bowls.

Dishes

Chef and "head of labs," Jerrey Gontscharrof, presented concrete dishes based on the incourant parts, including a rich ramen broth, pâté en croute, chicken gizzards and canapés with liver mousse. Gontscharrof wants to inspire people to experiment more with these parts for sustainability reasons, but also because of the special flavor they can offer.

The Low Food Lab Chicken "Orange Chicken" has shown that there are numerous ways to reduce food waste from chicken meat. With creative applications and gastronomic delights, all parts of the chicken can be used in a tasty and sustainable way.

Flevocampus.nl