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I've always made chicken either roasted or fried. Sometimes dry brined, sometimes wet brined, most of the time just simply seasoning the skin. But the method that Westermann prefers is first slow poached in chicken stock, then roasted and served with chicken jus. Now he uses a lot of old heritage breeds that I have no access to (Brune Landais, Plymouth Rock, ...) 3-6+months old. What I can get in Hong Kong is live Chinese chicken that is terrible for this kind of roasting (too bony and lean). I can get chilled french yellow chicken (unknown breed) at the gourmet shop which is like $50 USD, but I settled for a cheaper 1.5kg NZ chilled pasture raised chicken thats ageing in fridge at the moment. Methodology from what I gather is.. Poach the chicken in chicken stock at 175f for up to 1.5-2 hours or until meat equalizes to the stock temp. Roast at 450f in oven or rotisserie. Serve with salad and chicken jus. So I'm looking forward to making this later this week. I recall having this kind of chicken in Paris. I was too young to get into cooking back then, but I remember it tasted amazing, and It looked exactly like the ones being served in the video. I'm hoping to get the same results.

When I first read this I thought, "but Richard doesn't have any paying guests". And then I worked out @Tyrus' sense of humour. Yes, the piggies do have to check out to make it over to my plate. Tee hee. I thought, "I've played cricket there", how very Australian to denote a place by the fact that you had played cricket there! I did a quick search for Pig in my photo album and found that my birthday visit to the farm was in Feb 2012. Picture of sleepy mama pig to follow.

well the results were great, but this meat is so fatty i want to pass out after a few bites… IMG_0982.MOV