or black lentils.
Place chicken, 1 tablespoon of the garlic, 1/4 cup of the soy sauce, 1/4 cup of the cane vinegar, and 1 teaspoon of the black pepper in a large bowl; toss to combine.Cover and marinate in refrigerator for at least 30 minutes or up to 12 hours.. Cook bacon pieces in a large Dutch oven over medium until edges are crisp, about 4 minutes, turning bacon occasionally.
Transfer bacon to a plate using a slotted spoon.. Increase heat in Dutch oven to medium-high.Working in batches, cook chicken, skin side down, undisturbed, until skin is deep golden brown and crisp, about 8 minutes; transfer to a plate.Add water, bay leaves, and remaining 3 tablespoons garlic, 1 cup soy sauce, 1 cup cane vinegar, and 2 teaspoons black pepper to Dutch oven.
Bring mixture to a boil over medium-high, and nestle chicken pieces and cooked bacon into mixture.. Cover and reduce heat to medium; simmer, undisturbed, until chicken is mostly tender, about 30 minutes.Remove lid, and cook, uncovered, until meat is about to fall off the bone, about 10 minutes.
Skim excess fat from surface.
Garnish with sliced scallions.Those dead yeast cells are left, and they add to the characteristics of the wine..
Some natural winemakers recommend that you turn the bottle over before it’s opened to better distribute the sediment and add more of that complex, textured flavor.Guthrie prefers to settle the yeast and decant the wine to keep its flavors fresh and focused.
Essentially, it’s about personal preference.The wine tasting journey is up to you.. It’s also common for wines that age.
(Editor: Quick Bins)