After watching Luke Nguyen’s cooking show in which he poaches a whole chicken (un poulet de bresse), hangs it to dry and then flash fries the skin for crispness, I thought it would be worth a try. So, I poached this bird in a broth of water, soy sauce, mirin, chicken broth, pepper and bay leaves for one hour. I then hung it in the sun for two hours. I then flash fried it and popped it into the oven to finish the cooking. The meat was tender and full of way more flavor than traditional roasting.