This recipe is from Lillian Chou: former food editor for Gourmet and Time Out Beijing; cook, writer, food stylist, recipe tester (for my friend Jim Lahey among others), photographer, and more. Follow her on Instagram and Twitter. — Mark
Makes: 4 quarts
Time: Several hours, mostly unattended
Ingredients
1 whole silkie or black chicken (about 2 lb but you wi…
Keep reading with a 7-day free trial
Subscribe to The Bittman Project to keep reading this post and get 7 days of free access to the full post archives.