I prepared the Asian Master Stock over a week ago and it's been in the freezer. Step two was simply a matter of poaching the chicken in the stock for half an hour. I didn't use the Poussin specified in the recipe but jointed a chicken to make two supremes which is the breast bone in and wing still attached.
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| Place the chicken into the Asian Masterstock |
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| Cover with baking paper and weigh it down so chicken is totally submerged |
The chicken comes out nice and brown and the house was filled with a
delicious aroma so hopefully it will be worth it. The chicken is removed
from the stock until both are cool, then the chicken goes back into the
stock and into the fridge until tomorrow.
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| The chicken came out nice and brown |
I should have lots of stock left to use again so it better be good.
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