White-Cut

White-cut is a cooking process that works especially well with chicken and pork. This method of cooking gives the meat a firm texture and renders the skin firm but silky. The meat is immersed in a stock and allowed to steep, then cooled in the poaching liquid. It is then plunged into ice-water, which traps the juices and fats under the skin. The result is the most sumptuous cold-cut chicken you can imagine. Chicken prepared in this way is perfect when combined with jellyfish for a salad.