Double cooking. The Chinese use the technique of poaching then frying food. The French use a variation of the technique in a confit. I like how the first gentle poach in stock adds moisture and seems to intensify the flavour of the meat. Then the frying - or in this case, roasting - crisps up the skin. Seems to me to be an ideal way to handle chook. Intensely flavoured mushrooms under it and some truffle butter on top. Not too shabby at all.
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