Thursday night. Almost the weekend, but not quite. One more night of eating in. I check the fridge–chicken. Just chicken. Less than inspiring, practically boring. Then I remember what I’ve been wanting to make. Feeling victorious, I announce “I’m going to make adobo.” Continue reading “Sticky Chicken Adobo”
Ingredient: Bay Leaves
Basic Chicken Stock
You can use this stock as-is for soups or you can clarify further and turn into a consommé using egg whites. The consommé is used as a base for New Years Ozoni (mochi soup). Continue reading “Basic Chicken Stock”