Roasted Jungle Fowl

The black-feathered fowls that roam wild at the edges of Obuzan’s jungles are small birds that weigh only a few kilos. Nevertheless, they’ve been considered domesticated for over the last few millennia and where another kingdom might have chickens, this country has the jungle fowl.

This of course means they’ve also found their way not only into people’s gardens as pest control and as an egg supply, but also into roasting dishes. The bird is first par-boiled and rubbed with fragrant herbs and spiced oil before being roasted until the skin is crisp and the juices are clear.

It’s commonly served with roasted root vegetables or tubers cooked in its own fat. The taste is somewhere between a pheasant and a chicken, with the flesh being more succulent than the former but slightly gamier than the latter.