Chicken

Indonesian chickens are not only free range but, in many cases, are left pretty well to run wild. Any car journey involves numerous attempts to avoid them as they step unconcernedly into the road. This sort of existence makes them scraggier and tougher than European chickens, but much tastier—and infinitely superior to the average broiler. However, even a battery bird can be made delicious. Indonesian chicken dishes should, in my opinion, be eaten with the fingers, except for the very wet ones, which obviously call for a spoon. The meat ought not to fall from the bone too readily; the cooking times suggested here are for soft English chickens. Tough little Indonesian birds need longer.