Chicken, beans and rice

[Anonymous No.12788143]

Potentially a sad chore to eat, or the most insanely flavorful meal of the week. What's your favorite way to prepare this staple meal?

[Anonymous No.12788152]

using aged water, boil all of it in the same pot at once for forty minutes

[Anonymous No.12788155]

>>12788152
>aged water

[Anonymous No.12788160]

>>12788152
what is aged water? like old water you let sit out for a few days collecting dust?

[Anonymous No.12788162]

>>12788155
yes i find that if you just freeze the water you used from your last boiling session it retains the flavor

[Anonymous No.12788192]

>>12788160
i keep the water in tupperware

my phone's dead give it a minute i will take a picture

[Anonymous No.12788201]

>>12788192
>>12788162

[Anonymous No.12788223]

>>12788201
>>12788192
>>12788155
>>12788160

okay here is my current stock

[Anonymous No.12788232]

>>12788223
Need more pictures

[Anonymous No.12788240]

>>12788143
Best is probably cooking it. I put it in my thai style curry, without browning it. Dont get them maillards but it stays juicy. I cook it on relatively low temperature.

[Anonymous No.12788248]

>>12788232
i don't really know what you want
i boil half filtered half aged stock every time
this is the one i've been keeping since april

[Anonymous No.12788256]

>>12788248
>since April

[Anonymous No.12788273]

Imagine NOT having at least three different aged waters in your fridge at any given time.

[Anonymous No.12788282]

>>12788143
This is gonna be a hell of a thread.

[Anonymous No.12788286]

>>12788273
i don't keep more than one at a time, i used to, but i needed more space

>>12788256
my last run ended in April, so I had to make a new batch using what I had left of the old one

[Anonymous No.12788287]

>>12788273
>>12788248
>>12788152