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| Add flavor with bones. View this email in your browser | Manage newsletter preferences COOK THIS NOW For the Most Flavorful Congee, Add Bones If you’ve ever added extra bones to a chicken stock, or even simmered premade stock with a leftover rotisserie chicken carcass, you’ll know just how an already flavorful dish can be fortified with collagen from the bones and soluble proteins from any meaty bits hanging on. That’s why Epi assistant editor Genevieve Yam adds a carcass to her rice pot, turning leftovers into a lusciously thick, flavorful congee for breakfast. READ MORETrending Recipes
Arroz Caldo (Chicken Rice Porridge)
Super-Simple Overnight Porridge
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