3.Boil the chicken for 45 minutes to one hour to make it tender. Kienyenji chicken is tough and so requires more time to get soft. 4.Strain the broth but keep it aside. Do not throw it away.

3. Put your chicken in a pot with water to the brim and boil for 2-3 hours. Every 25 minutes, add more water as you toss the chicken. 4. Check how tender your chicken is after 2 hours.

The KC3 improved indigenous chicken variant at the KalroNon-Ruminant Institute in Kakamega Chicken is synonymous with communities in Western Kenya and a popular delicacy in many parts of the ...