As expected this bird is very sweet but has very tough meat. The meat is so tough that the only way I would recommended cooking this bird is by boiling and nothing less. Do not roast in the oven and certainly do not grill over charcoal. I have tried both methods with disastrous results.
When boiling there is a trick to it, do not stop boiling until part of the meat has come off the bone. The drumstick is the marker I use to check if this chicken is ready. The lower end will come off the bone and the bone will be left bare as the meat peels away and shrinks. By this time the meat will be tender enough for the urban young ones.
There are two ways of achieving the perfect kienyeji chicken; if you have time then slow-cooking will do but if you are impatient then boiling under the highest heat available also works.
A common mistake is to reduce the heat and stop boiling early because of fear that the chicken will disintegrate. The kienyeji chicken is not as tender as the exotic breeds so it will not disintegrate under high heat. In fact, it remains intact and I have managed to boil the chicken for about 2 hours. This also means that the chicken requires little supervision as boiling takes hours.
Recipe: Easy road runner
Ingredients
- 1 road runner chicken
- 2 red onions
- 1 stalk of leek
- 3 spring onions
- Black pepper and salt (seasoning)
- Chili peppers (optional)
Method
- Prepare the chicken, leek, red onions and spring onions by chopping and dicing.
- In a big saucepan put the diced chicken, onions and leek. There is no need for oil/fat.
- (Optional) Add 1 or 2 whole chili peppers depending on the heat level preference. Cut open the chili to infuse more heat.
- Add a little cold water and boil under medium to high heat until the meat comes off the bone. Adjust the water level to obtain the preferred thickness and quantity of soup.
- Season.
- Serve and enjoy.
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