Masterstock

If you have the room in your fridge or better still, a spare fridge, keeping a Masterstock on hand for poaching poultry allows you to create some very delicious meals or courses.
Masterstocks can also be used for pork. A word of caution though. A separate stock is a must to avoid cross contamination.
The best Masterstocks are many years old as they can be reused with the flavours developing after each use. (Strict conditions and steps need to be followed though). Some restaurants and/or chefs have stocks that are decades old. I had my first one for almost 6 years before I had to ditch it due to a blanket of "felt" growing on the top. That was due in part to having to leave it out of the fridge for several days to make room for Christmas supplies 2 years ago. Needless to say, I have another one in stock........pardon the pun.  


Poached chicken which is always cut up Asian Style for serving.









Can be served poached or as in this meal, a quick deep fry, after poaching to crisp the skin

Quail just about to hit the pot. 
(Burning green vegetable matter not used in the preparation of these birds)








Poaching the Quail











Very nice colour on the skin of these Spatchcock








Crispy Skin Poached Quail

Poached Quail with a Ginger, Garlic & Shallot Sauce

(The sauce made using reduced stock)