Kylie Kwong's red master stock chicken

This is another master stock recipe I have not cooked it but looks amazing. I "borrowed" this recipe from a site and I can't find it, please let me know if you know where this comes from.

Kylie Kwong's red master stock chicken

Kylie Kwong loves the colour and flavour of her red master stock chicken.

"This stock can be reused again and again by simply straining it thoroughly, storing it in an airtight container and freezing it," she advises.

"Each time you use this stock, it will become richer and deeper: simply thaw it and add a fresh batch of all the stock ingredients, plus enough water to make up the volume of liquid to six litres again.

billy kwong, Shop 3, 355 Crown St, Surry Hills, (02) 9332 3300

Serve as part of a banquet for 4-6

Ingredients:

• 1 x 1.6kg free-range or organic chicken

Masterstock

• 3 cups shao hsing wine or dry sherry
• 3 cups organic tamari
• 2 cups organic brown sugar
• 12 garlic cloves, crushed
• 1 cup ginger slices
• 8 spring onions (scallions), trimmed and cut in half crossways
• 1 tsp sesame oil
• 10 star anise
• 4 cinnamon quills
• 7 strips fresh orange zest

Method:

1. Place all stock ingredients, plus six litres of cold water, in a large stockpot and bring to the boil. Reduce heat and simmer gently for 40 minutes to allow the flavours to infuse. Meanwhile, rinse chicken under cold water. Trim excess fat from inside and outside cavity, but keep neck, parson's nose and winglets intact.
2. Lower chicken, breast side down, into simmering stock, ensuring it is fully submerged. Poach chicken gently for 14 minutes. There should be no more than an occasional ripple breaking the surface. Remove stockpot immediately from the stove and allow chicken to steep in the stock for 3 hours at room temperature to complete the cooking process.
3. Using tongs, gently remove chicken from the stock, being careful not to tear the breast skin. Place chicken on a tray to drain and allow to cool.
4. Chop the chicken Chinese style as shown, below.
5. Spoon over some of the stock and serve at room temperature.

Carving poultry, Chinese-style

Step 1:

With a sharp knife or cleaver, make an incision along centre of breast and chop through the bone. Ease apart the two halves with your hands and the knife.

Step 2:

After cutting off wing from each breast and setting aside, make an incision between the drumstick/thigh and breast and remove the drumstick.

Step 3:

Cut bony pieces from the end of breast and discard. Chop each drumstick/thigh into slices about 5cm x 2cm and arrange on a platter.

Step 4:

Chop each breast across the bone into slices about 7cm x 2cm. Arrange on top of drumstick/thigh pieces. Finally, cut each wing in half and place on top of rest of chicken.