Cluck, cluck! Chicken is extremely versatile and something I eat on a regular basis. The biggest fight I have with this protein is how easy it is to dry out. That is why I prefer “dark” meat such as chicken thighs when cooking as it will remain tender and juicy without having to worry about long cooking times or high heat. I tend to also prefer using skinless and boneless cuts, or better remove the skin and bones, and use them to make chicken broth or stock. The removed skin and bones can also be frozen until there are enough of them to use for something else.
The kids and I like a dark soy sauce and have tried several recipes before finding this one. At one point I made up a sauce that we really liked, but it was totally by accident and did not take notes so the recipe was lost. This is pretty close to it, though. Timing Prep: […]
