Chicken Leg? A new low for 77W F LHR-MIA
Jun 20, 2019, 9:45 am
#31
A FlyerTalk Posting Legend
Join Date: Sep 2009
Location: Minneapolis: DL DM charter 2.3MM
Programs: A3*Gold, SPG Plat, HyattDiamond, MarriottPP, LHW exAccess, ICI, Raffles Amb, NW PE MM, TWA Gold MM
Posts: 100,369
What an odd comment to make.
There is chicken leg and there is chicken leg. If you are talking chlorine-washed, US supermarket bottom range chicken, then yes. If you are talking Poulet de Bresse chicken leg, then it is a different kettle of fish altogether and a completely different order of magnitude in terms of cost (and of course taste).
You will have multiple price points and multiple quality levels when it comes to chicken, probably more than many other meats. Guy Savoy has no issue including chicken legs on the menu of his 3-star Michelin restaurant in Paris.
I would not expect chicken on AA, even in F, being among the most expensive chickens that you might buy but I would not expect it to be among the lowest either. Chicken legs strike me as eminently suitable on an airline F menu as long as the quality of ingredients and that of preparation are there.
There is chicken leg and there is chicken leg. If you are talking chlorine-washed, US supermarket bottom range chicken, then yes. If you are talking Poulet de Bresse chicken leg, then it is a different kettle of fish altogether and a completely different order of magnitude in terms of cost (and of course taste).
You will have multiple price points and multiple quality levels when it comes to chicken, probably more than many other meats. Guy Savoy has no issue including chicken legs on the menu of his 3-star Michelin restaurant in Paris.
I would not expect chicken on AA, even in F, being among the most expensive chickens that you might buy but I would not expect it to be among the lowest either. Chicken legs strike me as eminently suitable on an airline F menu as long as the quality of ingredients and that of preparation are there.
Please don't toss good chicken legs into a kettle of fish. It would destroy their chicken flavor.
Jun 20, 2019, 9:50 am
#32
Join Date: Mar 2005
Programs: AA EXP
Posts: 782
That menu sounds to me like AA did a spreadsheet analysis and came up with the cheapest protein in each requisite category (beef, chicken, fish) that has a decent chance of passing as a meal when reheated at 30k feet. As an F customer that list reeks of "cheap" and certainly discourages me from paying a premium in $$, SWU or points for First on AA.
Jun 20, 2019, 9:53 am
#33
Join Date: May 2004
Programs: LX Senator; AF Platinum and Club 2000; AA Platinum for life (former EXP)
Posts: 493
Is the chicken local is absolutely hilarious.....if it weren't so tragic. Reminds me of a New Yorker cartoon where people are asking the waiter if the asparagus was farm raised or wild caught. Seriously, a combo leg/thigh well prepared can be wonderful assuming good ingredients. Same with a beef cheek which actually is a delicacy and which is better adapted to serving in the air as there are no issues with overcooking/dryness as with a filet. Frankly I think airlines should devote more thought to dishes that re-heat well and avoid ingredients that are prone to overcooking....unless they can more tightly control the pre-cooking on the ground and the re-heating in the air.
Jun 20, 2019, 10:14 am
#34
Moderator: American AAdvantage
Join Date: May 2000
Location: NorCal - SMF area
Programs: AA LT Plat; HH LT Diamond, Maître-plongeur des Muccis
Posts: 62,948
I agree to a point... You can season it with other flavors, but you can't easily, naturally give a breast more chicken flavor without incorporating other chicken parts. Similarly, half of the outside factors that cause the dryness are outside the caterer's control -- which is what makes lean proteins in general so risky for airline use. The point isn't that it's impossible to make a chicken breast (or any lean protein) moist and flavorful inflight, it's just that when you're starting with a cut that's dryER and blandER, you already have two strikes against the success of the dish.
But there are also FFD, Flagship Lounge, local airport eateries and BYO options, so those seeking memorable dining
on an airplane can find better viands.
Jun 20, 2019, 11:05 am
#36
Moderator: American AAdvantage
Join Date: May 2000
Location: NorCal - SMF area
Programs: AA LT Plat; HH LT Diamond, Maître-plongeur des Muccis
Posts: 62,948
Jun 20, 2019, 11:07 am
#37
Join Date: Nov 2009
Location: Austin
Programs: AA EXP +2MM- LT PLT! HH Diamond
Posts: 6,086
Jun 20, 2019, 12:00 pm
#42
Join Date: Nov 2009
Location: Austin
Programs: AA EXP +2MM- LT PLT! HH Diamond
Posts: 6,086
Jun 20, 2019, 12:14 pm
#43
FlyerTalk Evangelist
Join Date: May 2001
Location: South Bend, IN
Programs: AA EXP 3 MM; Marriott Bonvoy Lifetime Titanium Elite
Posts: 18,560
Absolutely. This is a menu item in regular rotation ex-LHR. I've had it. It is good and, as others have noted, reheats better than white meat chicken or the standard issue AA filet mignon. Same goes for the beef cheeks.
The truffled spelt is tasty too.
The truffled spelt is tasty too.
Jun 20, 2019, 12:17 pm
#44
FlyerTalk Evangelist
Join Date: May 2001
Location: South Bend, IN
Programs: AA EXP 3 MM; Marriott Bonvoy Lifetime Titanium Elite
Posts: 18,560
Jun 20, 2019, 12:19 pm
#45
FlyerTalk Evangelist
Join Date: May 2001
Location: South Bend, IN
Programs: AA EXP 3 MM; Marriott Bonvoy Lifetime Titanium Elite
Posts: 18,560
