Chicken bones are not to be thrown away. In fact, I buy them from my butcher for a boring day. Make stock. Cook rice in it. Top with some classic favourites. There’s a meal you’d go back more for. Chicken stock is versatile like no other ingredient. It can boost any dish by lending its flavours to it.
I love pasta – in all shapes, sizes, and forms. Like conchiglie pasta. It’s the shell-shaped one that I bought on a whim and now I wouldn’t eat any other kind, I guess. The best part about it is that it can hold the sauce in its little pocket to deliver the best sauce to pasta ratio.