Slow Cooked Chicken

WARNING: ultra low temperature cooking below food safe temperature. Hygiene paramount.

2 teaspoons dry sherry
1 teaspoon oil
1.2 kg chicken
olive oil

1. Preheat oven to 100 degrees Celsius
2. Rub the chicken with oil and dry sherry. Put chicken in a preheated crocotte
3. Cook at 60 degrees Celsius for 6 hours
4. Cool in the fridge
   
5. Preheat over to 220 degrees Celsius
6. Drizzle with olive oil
7. Brown the chicken for 20-30 minutes or 15-20 minutes for soy sauce chicken

This technique gives a Hainan style poach chicken with a crispy skin. Ice cubes (with rice wine) may be stuffed inside the chicken to prevent over cooking when browning off.