Bones give the broth body, and dark meat adds richness. While white meat chicken, say from the breast of leftover rotisserie chicken, may be easy to add to your soup, it won't give you great depth of flavor like a drumstick would. She prefers to keep the skin on and the bones in as the meat cooks in the soup, noting that any excess fat can be skimmed off prior to serving.
The classic zucchini bread is one of those genius inventions for using up fresh courgettes whenever they're in season, giving us a healthy veggie-filled loaf that tastes like warming spices and vanilla. But we have to admit that nailing the texture can be a challenge. We spoke with Danielle Sepsy, chef and founder of The Hungry Gnome and author of " The Scone Queen Bakes," to squash any mistakes we might be making with our zucchini bread.