Hen Adobo (Filipino Stewed Hen)

2/3 cup cane vinegar
1/3 cup tamari
15 cloves garlic, evenly smashed
2 tbsp entire black peppercorns
6 entire bay leaves
4 lbs bone-in darkish meat hen (thighs, drumsticks, and wings)

1. In a mixing bowl, mix the vinegar, soy sauce, garlic, peppercorns, and bay leaves. Place a handful of the hen in a big re-sealable plastic bag, then pour in slightly of the marinade. Proceed so as to add hen and marinade in batches to make sure the hen is well-coated. Switch to the fridge and marinate for at the least 4 hours, however in a single day most well-liked.

2. Preheat the oven to 400F. Place the hen (skin-side-up for the thighs) and marinade in a big rimmed baking sheet, then cowl with tinfoil. Place the baking sheet within the middle of the oven and roast for half-hour. Take away the tinfoil and switch the hen items; roast, uncovered, for 20 extra minutes. Flip the hen and roast till the pores and skin is browned and crispy, about 10 extra minutes, then switch to a serving dish and serve.