Chicken legs

In article said:

My store had these on sale today for 67 cents a pound. Now I can't
decide how to cook them. I don't want to make soup stock since I have a
lot of it already in my freezer. What are your favourite methods? I
thought about marinating and roasting, but can't decide....tia Sharon

I marinate and grill them usually...
They are also excellent fried, braised or broiled!
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

biig said:

My store had these on sale today for 67 cents a pound. Now I can't
decide how to cook them. I don't want to make soup stock since I have a
lot of it already in my freezer. What are your favourite methods? I
thought about marinating and roasting, but can't decide....tia Sharon

Slow-roasted in bbq sauce with plenty of basting.

"biig" <[email hidden]> wrote in message news:[email hidden]...

Quoted message said:

My store had these on sale today for 67 cents a pound. Now I can't
decide how to cook them. I don't want to make soup stock since I have a
lot of it already in my freezer. What are your favourite methods? I
thought about marinating and roasting, but can't decide....tia Sharon

Boil 'em in oil until they're dead dead DEAD!!!!!!

biig said:

My store had these on sale today for 67 cents a pound. Now I can't
decide how to cook them. I don't want to make soup stock since I have a
lot of it already in my freezer. What are your favourite methods? I
thought about marinating and roasting, but can't decide....tia Sharon

We like the roasted, bbq'ed, and sometimes fried. Once in awhile I coat
them in breading then bake. On the very rare occasion, I have deep
fried them after coating lightly with seasoned flour. Two other ways we
like is browned then smothered with mushroom sauce or tomato sauce and
baked.

biig said:

My store had these on sale today for 67 cents a pound. Now I can't
decide how to cook them. I don't want to make soup stock since I have a
lot of it already in my freezer. What are your favourite methods? I
thought about marinating and roasting, but can't decide....tia Sharon

Favorite methods for a few legs:
marinate, grill -- prefer marinades with oil, citrus, garlic,
herbs. Rice.
cut into two pieces, flour and fry. Make milk gravy. Mashed
potatoes.
season, bread and bake. Herbed roasted potatoes.

Favorite methods for a lot of legs:
poulet au vin, stewed in red wine w/ onion, mushroom, thyme,
bacon. Noodles.
loo or red-cooked, stewed in soy, rice wine and stock w/star
anise, ginger, chiles....

biig <[email hidden]> hitched up their panties and posted
news:[email hidden]:

Quoted message said:

My store had these on sale today for 67 cents a pound. Now I can't
decide how to cook them. I don't want to make soup stock since I have a
lot of it already in my freezer. What are your favourite methods? I
thought about marinating and roasting, but can't decide....tia Sharon

I bought a bunch of legs and thighs on sale years ago. Ordinarily I don't
care much for dark meat although it is moister and has a better tast in
some dishes than white meat. The legs and thighs I bought were smothered
in Schmaltz and seasoned with Kosher salt and pepper. Then I just baked
them at 350 until done. They were fabulous. But then, what isn't
fantastic when smothered in Schmaltz 😉

Michael

--
"The most remarkable thing about my mother is that for thirty years she
served the family nothing but leftovers. The original meal has never been
found."

--Calvin Trillin

Sharon said:

My store had these on sale today for 67 cents a pound. Now I can't
decide how to cook them. I don't want to make soup stock since I have a
lot of it already in my freezer. What are your favourite methods? I
thought about marinating and roasting, but can't decide....tia Sharon

I make chicken & rice in any of a dozen different ways. Or chicken chasseur.
Or a Greek-inspired baked-chicken-and-potato dish. Or tarragon chicken. Or
chicken fajitas. Or chicken gumbo. Or any of a couple dozen chicken
curries. About a week ago I made a kind of mock chicken pho with a chicken
leg. If any of those interest you, I can post specific recipes.

Bob

Bob Terwilliger said:

Sharon said:

My store had these on sale today for 67 cents a pound. Now I can't
decide how to cook them. I don't want to make soup stock since I have a
lot of it already in my freezer. What are your favourite methods? I
thought about marinating and roasting, but can't decide....tia Sharon

I make chicken & rice in any of a dozen different ways. Or chicken chasseur.
Or a Greek-inspired baked-chicken-and-potato dish. Or tarragon chicken. Or
chicken fajitas. Or chicken gumbo. Or any of a couple dozen chicken
curries. About a week ago I made a kind of mock chicken pho with a chicken
leg. If any of those interest you, I can post specific recipes.

Try this:
AFRICAN CHICKEN

Source: San Diego Union

4 lbs. chicken, cut up
2 tbs. oil
2 medium onions, thinly sliced
2 cloves garlic, minced
1/4 cup creamy peanut butter
1/2 tsp. ground coriander
1/4 tsp. red pepper flakes
15 oz. can tomato sauce
1 tbs. red wine vinegar

Arrange chicken in a 3 qt. baking dish (13x9-inch). In a 10-inch
skillet heat oil and add onion and garlic. Cook gently, stirring often,
until wilted. Stir in peanut butter, coriander and red pepper flakes.
Gradually stir in tomato sauce and vinegar. Pour over chicken. Bake
uncovered in a preheated 400F oven until chicken is tender, about 50
minutes. Serves 4 to 6.

I often use my own tomato puree instead of the canned sauce - if you
do, make sure it's pretty [censored].

Susan B.

Bob Terwilliger said:

Sharon said:

My store had these on sale today for 67 cents a pound. Now I can't
decide how to cook them. I don't want to make soup stock since I have a
lot of it already in my freezer. What are your favourite methods? I
thought about marinating and roasting, but can't decide....tia Sharon

I make chicken & rice in any of a dozen different ways. Or chicken chasseur.
Or a Greek-inspired baked-chicken-and-potato dish. Or tarragon chicken. Or
chicken fajitas. Or chicken gumbo. Or any of a couple dozen chicken
curries. About a week ago I made a kind of mock chicken pho with a chicken
leg. If any of those interest you, I can post specific recipes.

Bob

Wow...so many good ideas from everyone...thanks all....I love
tarragon, Bob, so could you post your recipe. I don't know if it came
across or not, but these are full legs, not just drumsticks, and they
have the backs attached. I'll leave them on, but wash them well.

Thanks.....Sharon

In article said:

My store had these on sale today for 67 cents a pound. Now I can't
decide how to cook them. I don't want to make soup stock since I have a
lot of it already in my freezer. What are your favourite methods? I
thought about marinating and roasting, but can't decide....tia Sharon

I like to marinate and grill them, or make a kind of chicken stew
with them. Brown in olive oil, remove from pan, cook onions, garlic,
other veggies you like, add some canned tomatoes, chicken broth and
wine, any herbs you like, put the chicken back in and bring to a boil,
reduce heat and cover. Cook maybe 20 minutes, then take the meat off
the bone and return it to the pan, serve over egg noodles dressed with
lemon juice and dill or just lemon juice. Make a salad or not.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

biig said:

My store had these on sale today for 67 cents a pound. Now I can't
decide how to cook them. I don't want to make soup stock since I have a
lot of it already in my freezer. What are your favourite methods? I
thought about marinating and roasting, but can't decide....tia Sharon

Chicken legs are good in this recipe, substituting whole chicken cut
into pieces:

Simply chicken!

Cut the chicken into eight serving pieces. Coarsely chop 4 or 5 medium
onions. In a pot, put a knob of butter, a bay leaf, the chicken pieces
and the onions. Salt and pepper. (Optionally, add a couple of dried
mushrooms, such as porcini.) Cook over low heat for about 1 1/2 hours.
5 minutes before the chicken is ready, one can opt to add half a cup of
sour cream, 3-4 minced garlic cloves, and a handful of parsley or
cilantro. Serve with rice or potatoes or pasta.

Victor

biig said:

My store had these on sale today for 67 cents a pound. Now I can't
decide how to cook them. I don't want to make soup stock since I have a
lot of it already in my freezer. What are your favourite methods? I
thought about marinating and roasting, but can't decide....tia Sharon

Are they right legs or left legs? Some recipes call for left
legs, some right, and some a few of each

It does make a difference.

-sw

biig said:

My store had these on sale today for 67 cents a pound. Now I can't
decide how to cook them. I don't want to make soup stock since I have a
lot of it already in my freezer. What are your favourite methods? I
thought about marinating and roasting, but can't decide....tia Sharon

Legs are great for Tandoori. Skin the legs and separate them into pieces.
Pierce the flesh to the bone and then sprinkle with salt and lemon juice.
Combine yoghurt, Tandoori powder, lemon juice and vegetable. Marinate
overnight, wipe off excess marinade and bake in a really hot oven or BBQ.

In article said:

Bob Terwilliger said:

Sharon said:

My store had these on sale today for 67 cents a pound. Now I can't
decide how to cook them. I don't want to make soup stock since I have a
lot of it already in my freezer. What are your favourite methods? I
thought about marinating and roasting, but can't decide....tia Sharon

I make chicken & rice in any of a dozen different ways. Or chicken chasseur.
Or a Greek-inspired baked-chicken-and-potato dish. Or tarragon chicken. Or
chicken fajitas. Or chicken gumbo. Or any of a couple dozen chicken
curries. About a week ago I made a kind of mock chicken pho with a chicken
leg. If any of those interest you, I can post specific recipes.

Bob

Wow...so many good ideas from everyone...thanks all....I love
tarragon, Bob, so could you post your recipe. I don't know if it came
across or not, but these are full legs, not just drumsticks, and they
have the backs attached. I'll leave them on, but wash them well.

Thanks.....Sharon

Ah! Those are called chicken hindquarters and are frequently on sale in
10 lb. bags for various low prices. :-)

IMHO those are best marinated and grilled over mesquite charcoal or a
good hot wood fire. I often just marinate in Wishbone Italian
Dressing... My favorite "quick and easy" marinade.

I've also taken those and cut the drumstick and thigh separately for pan
frying and kept the cut back portion for soup.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Steve Wertz said:

biig said:

My store had these on sale today for 67 cents a pound. Now I can't
decide how to cook them. I don't want to make soup stock since I have a
lot of it already in my freezer. What are your favourite methods? I
thought about marinating and roasting, but can't decide....tia Sharon

Are they right legs or left legs? Some recipes call for left
legs, some right, and some a few of each

It does make a difference.

-sw

<snork>

You are too funny. ;-)

I'll call this your COTD since you've not been posting one......
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

biig said:

My store had these on sale today for 67 cents a pound. Now I can't
decide how to cook them. I don't want to make soup stock since I have a
lot of it already in my freezer. What are your favourite methods? I
thought about marinating and roasting, but can't decide....tia Sharon

We've been on a chicken-and-dumplings kick lately, but maybe I'll try
something else with this bag of chicken leg quarters I just picked up.
Maybe baked with barbecue sauce, because I have a head of cabbage in
the fridge, and I love "barbecued" chicken with cole slaw.

serene, who had frozen pizza (well, I heated it up) and roasted
asparagus tonight. Long week, hailstorms and snow in Berkeley, and
didn't feel like cooking

Quoted message said:

biig said:

My store had these on sale today for 67 cents a pound. Now I can't
decide how to cook them. I don't want to make soup stock since I have a
lot of it already in my freezer. What are your favourite methods? I
thought about marinating and roasting, but can't decide....tia Sharon

I brown them in a fry pan,
then fill the crockpot.
barbecue sauce
cook on <LO> 5 or 6 hours.

Nothing else.... just drumsticks for supper.
and toss the bones in a big bowl in the center of the table.

<rj>

Marinate the chicken in soy sauce (or fish sauce), vinegar, brown sugar,
lime juice, garlic and olive oil for a few hours or overnight. Roast in
the oven until done.

Becca

Steve Wertz said:

biig said:

My store had these on sale today for 67 cents a pound. Now I can't
decide how to cook them. I don't want to make soup stock since I have a
lot of it already in my freezer. What are your favourite methods? I
thought about marinating and roasting, but can't decide....tia Sharon

Are they right legs or left legs? Some recipes call for left
legs, some right, and some a few of each

It does make a difference.

-sw

LOL