The savory flavor of bay leaves is good for slow cooked dishes, from sauces, stews, soups and marinades. Common in many cuisines, from Italian to Turkish to French to Creole cuisine, it is used the world over. Our whole Bay Leaves are hand selected. The bay leaf adds a complex background flavor to many dishes, try our Filipino style adobo recipe to enjoy a traditional use for bay leaf.
4 skin-on whole Chicken Legs or 8 Thighs
1/2 cup Cane Vinegar (or white/white wine vinegar)
3/4 cup Soy Sauce
1/4 cup Water
6 cloves of Garlic
5 Bay Leaves
1 tsp whole Black Peppercorns
optional 1 tsp Sugar
Smash garlic cloves on a cutting board and remove skins. For a little extra heat, smash the Black Pepper coarsely in a mortar and pestle - or your cutting board with something heavy - like the bottom of a mortar and pestle! Pour Water, Vinegar, Soy Sauce, Bay Leaves, smashed Black Pepper and Garlic into a zipper top bag. Separate Chicken thighs from drumsticks and place in the bag to marinate a few hours. To cook, preheat the oven to 350 degrees. Pour the entire contents of the bag into an oven-safe pan and wrap foil over the top. Cook for 50 minutes, then turn up the heat to 450 and cook for another 15 minutes to allow the skin to crisp and the sauce to reduce. Serve with white rice and greens.