Black Namoi Reviewed by Not Quite Nigella

Great Northern Poultry Black Namoi has become a featured dish at Brisbane’s epitomes Donna Chang, which was recently reviewed by Sydney based food blogger Not Quite Nigella.

This twice cooked black silky chicken is like lemon chicken’s extravagant and infinitely more interesting cousin.

[The Executive Chef at Donna Chang Jake Nicolson] explains, “The ‘Black Namoi” is a modern-day spin on the traditional rare breed, Asian coveted ‘Silkie’. Unlike traditional Silkie chickens, which are lean and gamey, the Black Namoi is a result of new bloodlines and crossbreeding, culminating in a small, tender table bird with startling black skin and bones, a good layer of fat, a greater proportion of moist meat, and deeper, richer, less gamey flavour than it’s lean, textural cousin. The increased fat content allows the Black Namoi to be used for roasting, baking, and grilling. The Black Namoi is designed to get Silkies out of the pot and onto the grill.”