Chicken soup, but better

Add flavor with bones.  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ [View this email in your browser]( | [Manage newsletter preferences](newsletter=epi) [Epicurious]( COOK THIS NOW [For the Most Flavorful Congee, Add Bones]( [Congee flavored with chicken bones being served in bowls. ]( 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 MORE]( Trending Recipes [Photo of a whole chicken in a cast iron skillet surrounded by lemon slices on a wooden cutting board with plates and wine on the side..]( [Quick Roast Chicken]( [View Recipe ►]( [A bowl of arroz caldo topped with shredded chicken, lime wedges, and sliced scallions.]( [Arroz Caldo (Chicken Rice Porridge)]( [View Recipe ►]( [Top view of bowl of rice porridge topped with herbs next to a plate of extra toppings on the side.]( [Super-Simple Overnight Porridge]( [View Recipe ►]( [A whole raw chicken in a black pot with water, celery, onion halves, garlic halves, and other aromatics for spicy chicken stock.]( [Spicy Chicken Stock]( [View Recipe ►]( [Photo of Taiwanese Turkey Rice in a bowl.]( [Taiwanese Turkey Rice]( [View Recipe ►]( [A bowl of chicken soup.]( [Chicken Soup]( [View Recipe ►]( [Condé Nast Spotlight | The breaking news and top stories everyone is talking about. All in one place. The most popular stories from Vogue, GQ, The New Yorker, Vanity Fair, Wired, Architectural Digest and more. STAY INFORMED]( This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book. View our [Privacy Policy]( | [Unsubscribe](newsletter=epi) Copyright © Condé Nast 2021. One World Trade Center, New York, NY 10007. All rights reserved.