Master Stock Chicken

Things you’ll ever do in the kitchen. Just choose a good bird and the result will be the most succulent chicken you’ve ever tasted. The Chinese use a bird with head and feet intact, but this is not always possible or preferable for the home cook. Delicious warm or cold, fried crisp or served in a salad, this is a dish with which you can serve a whole repertoire of sauces.

Once you get your master stock started, you can keep it indefinitely. Just strain it, bring it back to the boil