This is, in essence, a very simple recipe. You boil all the ingredients in water, add the chicken, poach, and then allow it to cool in the stock with the lid on; this gives the chicken the most succulent flesh and a skin permeated with the flavour of your stock. The reason it’s so tender is that you are slow cooking it at the end.
It’s called ‘master stock’ because you keep the stock and use it time and time again, adding more water and flavouring each time. After a while the stock