Ever since returning to Australia after a couple of years in México, I have searched for a chicken with the real chicken flavour the Mexican chooks have. I had tried all the likely contenders from the Barossa, Mudgee, Alstonville, Kangaroo Island. They are good, but none had the taste I remember from childhood - and had forgotten until the memory was rekindled in México.
Well, I think these Holmbrae chooks from the NSW Southern Highlands come closer than any other Australian chicken. This one was rubbed with rosemary salt (from Salt, Meats, Cheese) and simply roasted, along with wedges of choko, baby fennel and Dutch cream potatoes.
HOLMBRAE CHICKEN WITH ROASTED FENNEL, CHOKO AND DUTCH CREAM POTATO
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