I followed this Food52 recipe pretty much exactly and we were both extremely happy with the results.
The earl-grey, cardamom, orange zest, lemon juice combination is definitely worth remembering.
Maybe if I just stick to particularly memorable stuff and keep it short I will start doing this again.
This one was an invention, inspired by the presence of gochujang in the fridge.
Dissolve a few heaping Tbs of gochujang and a heaping Tbs of miso paste in water in a slow cooker. Add thinly sliced leek, diced carrot, skinned chicken leg quarters, and sufficient water to cover. Turn on the slow cooker, put on the lid, and go do something else for a few hours (like go climbing). Taste the broth and add a bit of sugar or more gochujang if required. Add some diced (2cm) tofu and let cook for another 30-45 minutes (if you can stand it). Serve over rice.
