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By Peter Gordon
Published 2005
The cooking method here can be used for any poultry (poached chicken recipe) – just keep in mind that the larger the bird the longer you’ll need to cook it. The stock in which it is cooked is called a ‘master stock’. That’s because, in Chinese restaurants especially (and most restaurants where I have poached poultry), the stock is used again and again, and each time the flavour intensifies and becomes better and better.
A poussin is a small chicken