Pigeon in Maltstock

• 1 whole young pigeon
• 200 ml (7 fl oz) chicken stock

Remove the head, wings and legs from the bird and save for making the pigeon glaze. Tie a piece of string around the neck of the bird.

Put the chicken stock, malt powder, soy sauce and peppercorns in a large pan, bring to the boil and then simmer for 45 minutes to make a maltstock.

Bring the maltstock to 80°C (176°F) and keep at this temperature. Add the pigeon and gently poach