We get the best chicken ever from an organic farm in Northumberland. The chickens are a bit too big for us to serve as a whole in the restaurant, so we split them in half. For this recipe, we use three-cornered garlic or wild garlic, which both grow wild. The three-cornered is in season Feb-June, and the wild March-July. Chives are a reasonable replacement for either, though each have their own distinct flavour.