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"I like to take any jam or jelly you like (pepper jelly is great here), then thin it with a bit of vinegar and toss in Sriracha. Once the wings are nearly cooked through, start basting with the [jam] mixture until it forms a glaze. It's awesome and totally customizable." – katecm on saucing chicken wings
"I like to put feta with asparagus because the salty feta and the sweet asparagus bounce off each other so nicely. I make a quiche with asparagus and shredded Swiss cheese, then crumble a generous amount of feta into the top before I bake it." – Querencia on uses for feta
"I make my broth in two stages, pulling the meat off the bones before the second stage, and returning the bones to the broth to pressure cook awhile longer. That way I get the chicken meat before it is completely used up." – sueatmo on how to use the chicken meat after making broth
