Chicken legs tonight??
Hi all. I usually grill but it is cold and icy out. Any thoughts or ideas on what to do with some Chicken legs inside?
My favorite is partly oven fried. Coat chicken with seasoned flour, lightly brown in a pan, then put on a rack over a roasting pan in the oven for 30 mins.(this method gets rid of some of the fat).
I use chicken legs in stovetop lemon and cilantro curry. Very fast to put together, but you have to let it stew for a while.... Also, broiler BBQ chicken.
Arroz con pollo!
This is how I do it, although I am sure you can find plenty of recipes for it around here.
Brown the chicken legs in some oil. Remove, add onions and peppers. Saute for a bit, then add your rice. allow the rice to cook for a bit until it becomes light brown and has a nutty aroma. Add tomatoes (crushed, chopped or tomato sauce), garlic, black pepper, and cumin. Stir it around to mix, and then add hot water or hot chicken broth. Add your chicken legs back in. Bring to a boil, add some lime juice and cilantro, cover and reduce the heat to a simmer. When liquid is almost completely absorbed, turn off the heat and leave covered for a few minutes longer.
Weird. I posted this morning about it but it looks like my post did not make it.
It turned out really good. I had to "tweak" it a bit. I did not use lime and cilantro only because I did not have them.
I deglazed with white wine after putting the rice in and toasting it.
I used a can of Rotel for the "tomato" portion. Also used some paprika.
It was great and everyone loved it!
Greek style roasted chicken & potatoes:
Coat chicken legs, peeled & quartered potatoes, and peeled & quartered onions with olive oil.
Sprinkle with dried oregano (1 to 2 tablespoons).
Arrange in large roaster or baking pan.
Throw in lots of garlic cloves (or use garlic powder if you're out of fresh).
Squirt the juice of one lemon over everything.
Roast in a 400 oven, turning every 20 minutes.
We give it about an hour total to get a nice crispy skin, but 40 minutes is OK.
(pull the garlic cloves at 40 minutes if you're leaving the rest to get crispy)
The smell is so fantastic and the taste even better!
PS: if you have a really large pan throw in a bag of baby carrots at the start.
re: buzz t
No liquids, other than the lemon juice. As long as you use dark meat (leg quarters or thighs & drumsticks) it stays nice and moist. White meat (breast) is harder to do this way -- you have to pull it out quicker or it dries out.
I use a whole head of garlic, but then I love roasted garlic!
Nan's Chicken (Chicken Fricassee)
Bertha Marie Ruty Morel, (1898 – 1989), "Nan", fixed this dish for anyone who was ill, had a death in the family or for anyone who just needed cheering up. This was her true "comfort food". Nothing makes a better fricassee than an old black iron pot.
• 1 3-4 pound fryer, cut into 8 pieces
• 1 Tablespoon Franks Famous Creole Seasoning
• 4 strips bacon, cut into 1 inch pieces
• ¼ cup sherry
• ½ cup flour
• 2 cups yellow onions, diced
• 1 cup celery, thinly sliced
• ½ cup bell pepper, diced
• ½ cup carrots, diced
• 1 Tablespoon garlic, chopped
• 6 cups water
• 1 envelope Lipton ® Onion soup mix
• ½ cup green onion tops, thinly sliced
• ¼ cup parsley, chopped
1. Rinse chicken well under cold running water and cut into 8 serving pieces.
2. Drain the chicken well in a colander and season to taste using Franks Famous Creole Seasoning.
3. In a black cast iron pot, fry the bacon pieces over medium high heat until bacon is crisp. Remover bacon set aside.
4. Fry the chicken pieces in the hot bacon fat, a few at a time, until golden brown on all sides. These pan drippings will be used when making the roux. When done, remove chicken and set aside.
5. Deglaze the pot with the sherry.
6. Sprinkle in ½ cup flour, and using a wire whisk, stir until a golden brown roux is achieved.
7. Add onions, celery, bell pepper and garlic. Sauté until vegetables are wilted.
8. Stir in envelope of Lipton® Onion soup mix. Mix thoroughly.
9. Return fried chicken to the pot. Add additional water if needed to cover chicken. Bring to a rolling boil, reduce heat to simmer and cook until chicken is tender, approximately 45 minutes.
10. Add green onions and parsley. Blend well into the sauce mixture.
11. Serve over noodles and add reserved bacon bits as garnish
Franks Famous Creole Seasoning
Yield: ¼ cup
This type of seasoning base is used in many New Orleans restaurants, from Emeril's to Commander's Palace to K-Paul's. It's not a universal seasoning, but it's a base upon which to build the seasoning of a dish, and is very versatile. This is particularly good on grilled chicken, duck or pork.
• 2 teaspoons salt
• 1½ teaspoons paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon white pepper
• 1 teaspoon black pepper
• 1 teaspoon granulated onion
• 1 teaspoon granulated garlic
• 1 teaspoon crushed dried basil leaves
• ½ teaspoon crushed dried oregano leaves
• ½ teaspoon crushed dried thyme leaves
• ½ teaspoon crushed dried parsley leaves
Note: This version of Creole seasoning contains salt -- If you like to control salt content separately, omit the salt from the blend.
1. In a medium bowl or food processor combine salt, paprika, cayenne pepper, white pepper, ground black pepper, granulated onion, granulated garlic, crushed basil, crushed oregano, crushed thyme and parsley. Mix thoroughly.
2. Use like salt. When it's salty enough, it's seasoned to perfection.
3. Store in an airtight container for up to three months.
Note: The amounts in this recipe are given by volume. So a "teaspoon" can be a cup or a Tablespoon depending on how much seasoning you wish to make. Double or triple the recipe as you wish.