When I dropped in at Jack Sprat's, my local butcher, these chickens had just arrived. They are bred at Alstonville, a town south of here. Paul the butcher gets a delivery every week, usually on a Wednesday, but not always. It really depends on the mood of the farmer. These aren't certified organic chickens. Apparently the farmer couldn't be bothered getting his farm accredited. But it seems that his farming methods are totally organic. They are the best tasting chickens available around these parts. The only better chicken I've tasted in Australia is from the Mudgee farm of Angela and Carlo Colaiacomo of Sydney's AC Butchery. And the best chicken I've eaten ANYWHERE is in Mexico (mostly bought from the market at Prado Norte in Mexico City). These legs rest on a bed of roasted corn, kumera, maple syrup, pecan oil, lime juice, salt and coriander. I served a simple pico di gallo (cock's beak) salsa with it.
LEG OF CHICKEN WITH ROASTED CORN & KUMERA SALAD AND PICO DO GALLO SALSA
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