Cover and cook over medium-low heat an additional 30 minutes.

Place over medium-low heat until the oil starts to bubble.

Place over medium-low heat and simmer until reduced to 1 cup, about 30 minutes.

Place chicken stock in a small pan over medium-low heat.

Cover tightly and cook over medium-low heat for 10 minutes.

Add sugar, and bring to a simmer over medium-low heat.

This will take about 4 to 5 minutes on each side over medium-low heat.

Place over medium-low heat, bring to a simmer and cook for 30 minutes.

Place the milk in a saucepan set over medium-low heat.

Cook over medium-low heat for about 20 minutes, until the skin is deep golden brown.