Executive sous chef at MG Garage, Lee Hokianga presents this delicious dish.
Place all ingredients in a pot and boil at least a few hours before you use it.
This stock can be re-used continuously by topping it up with water as it reduces.
Add all ingredients together.
Place string around pigeons head and make a loop so you can hang them on hooks.
Have stock boiling and one by one, dip pigeons in stock four times then hang them to dry.
Repeat this four times over a six to seven-hour period. (Make sure the pigeons are hanging in a breezy area and preferably in a slightly warm area so the skin becomes very dry. This will produce the best skin.)
Once they are dry enough, heat some deep-frying oil to 180º Celsius and deep-fry the whole bird for three to four minutes and leave to rest for another five minutes.
To serve, carve the bird off the bone and arrange it on a plate with the salad and walnut dressing.
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