Roasted Cornfed Chicken

The last five years has seen an explosion of the availability of ingredients used in haute cuisine. Many people are sick of the tasteless tomato, the pallid egg and chickens that have more in common with cotton wool than with the fowl of yore. Cornfed chickens are still of limited availability but if people begin to demand them from their local butcher or delicatessen, they should become more readily available.

I am including a recipe for roast chicken because this ubiquitous