- A smaller chicken will yield tastier results as there is less meat for the braising liquid to penetrate. If using a large chicken, (if you have the patience) marinate overnight with the cooled braising liquid.
- Use poultry hooks or two wooden spoons to handle the chicken. Tongs will pierce the skin, it can ruin the appearance of your chook. You can also use a carving fork to handle the chicken by sticking it into the cavity.
- Don’t stress if the chicken is not fully submerged, you can baste every 5 mins and put on a lid. Make sure the liquid in the cavity is changed at least twice throughout the cooking process.