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Bird in the Hand Bird in the Hand

Restaurants seek a distinctive chicken

With antibiotic-free becoming the norm, operators look for stand-out birds

If you want to impress customers with chicken these days, you’re going to have to do more than market it with a few clean-sounding phrases. 

Correction: April 21, 2017
A previous version of this story misspelled Paul Fehribach's name.

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