Total time: 1 hour
Note: Adapted from Andre Guerrero of Marché, Boho and the Oinkster. Guerrero serves this with steamed jasmine rice.
1 (3 1/2 pound) whole chicken
12 whole cloves garlic
1 cup apple cider vinegar
1/2 cup soy sauce
1 tablespoon coarsely ground black pepper
4 dried bay leaves
1. Cut the chicken into 10 pieces: breasts, wings, thighs and legs, cutting the breast pieces in half. Place the chicken pieces into a large lidded Dutch oven or casserole. Add the garlic, vinegar, soy sauce, pepper and bay leaves.
2. Bring the mixture to a boil over medium-high heat, then reduce to medium-low, cover and simmer until the chicken is thoroughly cooked (the meat will be firm, the juices will run clear, and a thermometer inserted will read 165 degrees), about 25 minutes. Turn the chicken halfway through for even cooking.
3. Remove the cooked chicken pieces from the sauce and set aside on a plate. Continue to cook the sauce until it's reduced to about 1 cup, about 10 minutes.
4. Strain the sauce, then add the chicken back to the sauce and toss to coat completely, before moving to a serving platter.