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…