I’ve talked about Jidori in the recent past in a yakitori posting: http://mesubim.com/2015/12/15/yakitori-101-tokyo-restaurants-video/ and last night we were invited for a family dinner where the chef used a jidori from Hokkaido, a free range chicken that is fed oysters, that’s if I understood the host correctly.
He insisted and so be it! The bird was poached in a broth made with onion and a small amount of garlic, and was served in a nabe pot at the table.
It was interesting to say the least, an entire chicken we used hashi and dissected it to the bone. It dd remind me of my mothers chicken soup which I last tasted some twenty years ago.