Crispy Skin Master Stock Chicken

• 6 litres (210 fl oz/24 cups) master stock
• 1.6

Bring the master stock to the boil in a large saucepan. Meanwhile, wash the chicken well under cold water to remove any viscera. When the stock boils, add the chicken, bring the stock back to the boil and turn off the heat. Allow the chicken to steep for 45 minutes, then remove it from the stock and place it, breast side up, in a colander. Bring the vinegar to the boil in a small saucepan, then