White-Cut Chicken

This process gives you firm chicken with silky skin, succulent from the bird’s juices, which turn into jelly after being submerged in iced water. It’s perfect for cold cuts, chicken salads, and is great cut Chinese-style and served with spring onion oil or pickled cabbage dressing. Unlike master stock, the cooking medium is not kept. However, I find that the liquid has a nice chicken flavour and can be kept for stock — just strain, reduce by half and freeze; it’s great for soups.