Filipino Style Fried Chicken

While sugarcane vinegar is more often used in the Philippines to make this national dish, apple cider vinegar is a good substitute if you can't find it.

INGREDIENT

1/2 cup of apple cider vinegar
1/4 cup of soy sauce
1 tablespoon of chopped garlic
2 Turkish bay leaves or 1 California
4 whole chicken feet (2 1/2 lb), cut into drum sticks and thighs

Accompaniment: 

Cooked rice

PREPARATION

Stir in the vinegar, soy sauce, garlic, bay leaves, and 1/2 teaspoon and black pepper in a bowl, then pour into a tightly closed plastic bag. Add chicken and plastic bags that are still sealed, press the air out. Turn to coat thoroughly, then put the bag into the pan and soak the chicken, according to cool, turn over occasionally, 2 hours. Let the chicken stand at room temperature for 45 minutes. Preheat the oven to 425 ° F.

Arrange the chicken, with the skin side facing up, in 1 layer in a metal pan measuring 13 by 9 inches by 2 inches and pour the marinade on top. Bake in the middle of the oven until cooked, 30 to 35 minutes. Transfer the chicken, skin side up, to the broiler pan. Pour the seasoning into a small saucepan and add a little fat.

Heat the broiler.

Bake the chicken about 4 inches from heat until the skin is golden and fresh, 2 to 3 minutes. When the chicken is roasting, bring it to a boil and remove the bay leaves. Serve chicken with sauce.

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