I have lots of chicken legs -- do you have a good recipe?

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I have lots of chicken legs -- do you have a good recipe?
« on: September 29, 2008, 06:00:01 AM » by kcb

The only chicken-leg recipe that I have is BBQ Chicken. But I've got *lots* of chicken legs, and I desperately want some variety in how to cook them!

Here's what I do for my BBQ Chicken: I put the chicken legs in a baking dish and pour organic BBQ sauce all over them and stick them in the oven. Easy! But boring after a while.

I want to serve the legs with the bones in them, since it's easier. (I've got other chicken that I can "pick", but that does take more time.)

Any ideas?

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Re: I have lots of chicken legs -- do you have a good recipe?
« Reply #1 on: September 29, 2008, 06:23:32 AM » by SC

Any recipe that calls for chicken breasts can be used with chicken legs. When it comes to chicken you really aren't limited by the cuts of meat, IMO.

I have a simple recipe that I use often. I lay my chicken pieces on the broiler pan (the one with slots that allow the drippings to run into a bottom tray). I then give them a generous sprinkling of sea salt. Then I add to taste: parsley, sage, rosemary, thyme, paprika, lemon peel and celery seed (or as many of these things as I have on hand). If you'd like a little sweetness, you could drizzle on some honey and/or agave nectar, but this is good without. Then I allow it to cook, uncovered in a 350 degree oven for 45 minutes to 1 hour, until the juices run clear and an inserted thermometer reads 180 degrees Fahrenheit.

The skin should look browned/golden. It will be crisp. . . .

IF working with non-organic chicken, I would remove the skin before preparation and add some mayo or butter to the skin before seasoning. The skin has natural oils and holds in the moisture, but in a non-organic chicken, the skin has much of the chemicals and toxins you will want to avoid (not all, but a lot), so it's easier to just toss the skin.

Another thing to do with a surplus of chicken is to boil up a LOT of the legs and de-bone them, saving the meat for soups, stews, casseroles and chicken & rice dishes.

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Re: I have lots of chicken legs -- do you have a good recipe?
« Reply #2 on: September 29, 2008, 07:05:24 AM » by Whiterock

I came up with this recipe a looooooong time ago. Make healthy substitutions where needed.

Finger Lickin' Chicken

6 Tablespoons mayonnaise
2 Tablespoons Lemon juice
1 Tablespoon vinegar
2 teaspoons salt
1 teaspoon pepper
1/4 cup Thousand Island salad dressing (this measure will depend on how runny the dressing is, you want the final product to be thick. You can add more mayo. or even sour cream if you need to thicken it.)

Mix together all ingredients. Brush or spread a nice thick layer over skinless chicken. It should cling to the chicken so you can put it all over instead of just on top.

Bake at 350 for 1 hour or until chicken is done and coating is slightly brown.

WR

EDIT: You can just leave out the Thousand Island out and it is still pretty good.

« Last Edit: September 30, 2008, 12:01:28 PM by Whiterock »
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Re: I have lots of chicken legs -- do you have a good recipe?
« Reply #3 on: September 29, 2008, 07:08:27 AM » by healthybratt

I make hot legs instead of hot wings. Use your favorite recipe for hot wings and substitute the legs.

We use butter and Frank's hot sauce and pour on after we fry the chicken. The chicken can be breaded as usual (dipped in flour) or left bare before frying. Then pour on the sauce after you drain the grease and serve with rice.

You can also bake this recipe but it will be greasier if you don't use a broiler (drainer) type pan.

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Re: I have lots of chicken legs -- do you have a good recipe?
« Reply #4 on: September 29, 2008, 07:10:01 AM » by healthybratt

If you have multitudes of legs, you could also boil them until done. Save off the stock in the freezer for some other recipe.

Then debone the chicken and use it in enchiladas or any other recipe that calls for this type of chicken (boiled dark meat). Cheesy

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Re: I have lots of chicken legs -- do you have a good recipe?
« Reply #5 on: September 29, 2008, 07:35:43 AM » by herbalmom

This thread might help:

Dark Meat Chicken Recipes

HTH Blessings ~herbalmom

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Re: I have lots of chicken legs -- do you have a good recipe?
« Reply #6 on: September 29, 2008, 08:37:40 AM » by CountyCork

I'd take your biggest roasting pan, load it up with the legs and then pour on top either a) bbq sauce or b) hoisin sauce or c) a thick teryaki sauce or d) a sweet and sour sauce

Bake uncovered at 375 for about an hour, turning the legs around every 15 minutes to cook evenly. If you want them browner and crispy skinned, do them on large baking sheets. Once cooked, they keep in the fridge for a few days to make more than one meal. Mmmmmmmmmm are they good.

I also do them in the crock pot with any of the sauces and they get "falling off the bone" tender which is fun, then I make rice and serve the pot sauce over the rice.

Another thing is to take a big roasting, load it with large cubes of potatoes (yukon gold) and a bunch of fresh roma tomatoes (cut in half) and several quarters of onion, plus chopped garlic, fresh oregano, olive oil and salt and pepper. Put in as many legs as will cover the top layer of potatoes and then toss it all together. Then fish out the legs and arrange them back on top. Bake at 400 for 45 minutes or so til the chicken is brown and the potatoes are tender. Martha Stewart calls this "Chicken Oreganato" if you want the exact recipe. It's super good and only needs a salad. I can fit about 16 legs into this pan on top of the potatoes. That's about right for my family of 8. And this recipe doesn't work well with white meat - you need legs and/or thighs.

Have fun, legs are the best! Built in handles for little kids, what could be better? And legs are more nutritious than white meat.

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Re: I have lots of chicken legs -- do you have a good recipe?
« Reply #7 on: September 29, 2008, 11:27:40 AM » by lovingmomof2

Quote from: healthybratt on September 29, 2008, 07:08:27 AM

We do something similar, but we also add honey and either lemon or lime juice to the sauce. I especially like the lime. We don't like our stuff too hot adding the honey takes the edge off.

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Re: I have lots of chicken legs -- do you have a good recipe?
« Reply #8 on: September 29, 2008, 11:35:36 AM » by lovingmomof2

If the weather is good grilled chicken is always delicious. You can marinate it in BBQ or any salad dressing. I like to use Itallian and I have even done this and baked the chicken instead of grilling.

Another thing you can do is put your chicken in a pan cover with spaghetti sauce and cheese then bake till cooked through. Garlic bread goes great with this.

Crush Derky (spelling?) onions and coat chicken, place in pan and bake.

oven fried chicken. I coat with seasoned flour mixture place in a pan with a melted stick of butter and bake.

I almost always bake my chicken on 350 for about an hour.

I also love to make my chicken in the crock pot with just about anything.

Chicken soup is good and if you make it in your crock pot the meat will fall off the bone, so you won't have to worry about de-boning it only taking the bones out of the pot.

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Re: I have lots of chicken legs -- do you have a good recipe?
« Reply #9 on: September 29, 2008, 12:32:59 PM » by SarahK

Chix baked with tatoz

Grease 9x13 pan. Place 3# chicken pieces in bottom of pan. Cover with 1# (or more) potato chunks. Sprinkle with 1/2 - 3/4 cup ital salad dressing of your choice, Italian spices of your choice, and 1/2 - 3/4 cup parm. cheese. Lay parchment paper on top and then cover with foil. Bake 400 deg for 20 min then uncover. Bake 20-30 min or until done.

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Re: I have lots of chicken legs -- do you have a good recipe?
« Reply #10 on: September 29, 2008, 03:21:17 PM » by leslieincali

Chicken Adobo. Tastes like teriyaki and is very easy. There are lot's of recipes here. http://allrecipes.com/Search/Recipes.aspx?WithTerm=chicken%20adobo

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Re: I have lots of chicken legs -- do you have a good recipe?
« Reply #11 on: September 29, 2008, 04:00:33 PM » by WellTellMommy

Chuck's Chicken
chicken legs & thighs in crockpot
chicken broth
minced garlic & onion
liquid smoke 1/2 bottle
teriyaki sauce 1/2 bottle
cook on high until juices run clear or all day until it falls off the bone
I serve this with mashed potatoes, salad, & fresh bread.

also a family favorite of ours is chicken cacciatore. Tongue

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Re: I have lots of chicken legs -- do you have a good recipe?
« Reply #12 on: September 29, 2008, 09:14:27 PM » by kcb

Wow!! Thank you so much, ladies! No more BBQ boredom for me! I can't wait to try these yummy recipes.

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Re: I have lots of chicken legs -- do you have a good recipe?
« Reply #13 on: September 30, 2008, 07:03:38 AM » by SC

This is a recipe based on 2 or 3 others with my own substitutions . . .

Curry Chicken

1 chicken, de-boned (you could just use the equivalent of about 3.5 pounds bone in chicken, I left the wings intact)
Coconut oil
3 cloves garlic, minced
1 onion, diced
3 stalks of celery, diced
1/2 (or 1 small) bell pepper, diced
1/3 cup raisins (optional)
Salt to taste (pepper optional)
1/2 to 1 cup yogurt
minced fresh cilantro or parsley for garnish (optional)
scant tablespoon yellow curry powder
1/2 tsp cumin
1/4 tsp ground turmeric
large pan or a wok (with large base)

Blend the curry powder, cumin and turmeric together in a small finger bowl. After de-boning the chicken, cut the pieces into chunks, salt them and season them with half of your curry/cumin/turmeric mixture and set aside.

Heat your pan with a couple Tbsp or so of coconut oil and add the vegetables and raisins to the pan, cooking over a medium high heat. Sprinkle this with the remainder of your curry/cumin/turmeric mixture and cook until translucent (maybe 10 minutes or so?). Remove from the pan to another container.

If necessary, add a little more oil to the pan. Add the chicken. Stir and turn so that all sides are seared. (maybe 5 minutes?) Return the vegetables to the pan, add a cup or so of water, and add the yogurt. Stir until well blended, bring to a boil and lower the heat to simmer. Simmer for about 15 to 30 minutes -- until the sauce has reduced and thickened.

Garnish with cilantro or parsley. Serve over rice.

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Re: I have lots of chicken legs -- do you have a good recipe?
« Reply #14 on: September 30, 2008, 11:40:26 AM » by kcb

Thanks! Any more recipes, anyone? I prefer recipes that are easy!!! Grin

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Re: I have lots of chicken legs -- do you have a good recipe?
« Reply #15 on: September 30, 2008, 02:19:26 PM » by hi_itsgwen

We buy a bunch of chicken legs just for this recipe:

Hot Legs
(our own version of non-fried, and extra yummy hot-wings)
Rinse the legs off
Toss in salt/pepper and a bit of EVOO (extra virgin olive oil) or oil of your choice
Grill to perfection (in our case, this is best if done by hubby Wink

)

Melt a stick of butter
and stir into
1 cup of Franks Red Hot Sauce. The butter tempers the heat, and it's just way yummy.

Dip in chicken legs, and enjoy. Sauce can be refridgerated, but is the best consistancy when at room temp or warm to serve.
I freeze leftover (unsauced) legs, and thaw as needed for quick meals. For my heat sensative kids, I just let them dip in ketchup, honey mustard or BBQ sauce.

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Re: I have lots of chicken legs -- do you have a good recipe?
« Reply #16 on: September 30, 2008, 03:54:24 PM » by here2serve

Something that we like and is very easy, is slice an onion and pepper into strips.(more or less to suit your liking) Put on the bottom of a 9x13. Sprinkle with seasoned salt, place the legs on top and sprinkle with more seasoned salt. Sometimes I add other seasonings as well, like curry, or ginger. Bake for about an hour, turning and gently seasoning a time or two. Very tasty!

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Re: I have lots of chicken legs -- do you have a good recipe?
« Reply #17 on: October 02, 2008, 05:59:02 AM » by kcb

Thanks ! ! ! ! ! ! !

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Re: I have lots of chicken legs -- do you have a good recipe?
« Reply #18 on: March 25, 2009, 10:47:29 PM » by WellTellMommy

I tried something new tonight.
Chicken Spinach Alfredo Lasagna
I layered in my 9x13
Thin slices of egg plant for the noodles
Frozen spinach
Chicken pieces
& * Alfredo sauce
Cover and Bake at 375 for 45min or till fork in eggplant goes in smoothly

* Alfredo sauce
In a sauce pan on the stove
About 4-6c. Chicken Broth
2 Pk Cream cheese
1/2 stick butter
2-4oz Hard cheese your choice like Parmesan / Romano but we like Mozzarella too.
Garlic crushed/ powdered how ever you like it, Lots and fresh is our liking.

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Sherri

Re: I have lots of chicken legs -- do you have a good recipe?
« Reply #19 on: March 25, 2009, 11:08:10 PM » by here2serve

Quote from: WellTellMommy on March 25, 2009, 10:47:29 PM

This sounds wonderful, and its makin me hungry, even though its after midnight! Roll Eyes

A nursing mom for ya! Is the chicken raw or did you cook it first? And did you do more than 1 layer?

Thanks, Anne

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Re: I have lots of chicken legs -- do you have a good recipe?
« Reply #20 on: April 10, 2009, 09:27:10 PM » by WellTellMommy

Sorry, I didn't get back to this, I did as many layers as I had room for and I had the chicken left over from a previous meal so it was cooked.
Delish, I'll be doing this tomorrow night!

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DD 5yo---Mom, I think we should take a camera with us when we go to Heaven, it'll be so beautiful up there.

Sherri

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