Need Help!!! – Chicken Legs

The meat will just fall off of the legs and you can put in a casserole. One my family likes the best is a cheesy chicken rice bake-I make rice, add hte chicken chunks, put in some kind of a creamed soup and add cheese to flavor. Bake in the oven at 350 for about a half hour.

HTH

Pour enough reduced fat ranch dressing in bag to coat. Seal and put bag in frig. for 30 minutes to marinate.

Remove chicken and coat with seasoned or unseasoned breadcrumbs and place on baking sheet in oven at 400 degrees for 40-45 minutes. You may want to turn them from time to time. Hope that helps.
Jaime 🙂

Crock Pot Chicken

cook time 3 Hrs
ready in 3 Hrs 5 Min

DIRECTIONS
Place the drumsticks & thighs in a slow cooker, and sprinkle evenly with pieces of butter.

Pour the hot sauce over the chicken, then season with garlic powder, onion powder and the salt and pepper. Cover, and cook on High for 3 hours, or until tender. Serve chicken legs with blue cheese dressing on the side.

dh is starting to cook more. so i had to dust these recipes off a bit, last year. can’t tell him a dash of this, a pinch of that, then maybe a half bottle of that.

lolll enjoy…

ingredients
2 tablespoons vegetable oil
1 onion, finely chopped
2 cloves crushed garlic
3/4 cup ketchup
2 tablespoons Worcestershire sauce
2 tablespoons white wine vinegar
2 tablespoons brown sugar
1/2 cup water
salt and pepper to taste
10 chicken legs

DIRECTIONS
Heat oil in a medium saucepan over medium heat. Add the onion and garlic and saute for 5 to 10 minutes, or until onion is tender. Then add the ketchup, Worcestershire sauce, vinegar, brown sugar and water.

Cover chicken and marinate in the refrigerator for at least one hour, or overnight. Cover saved sauce, if any, and keep in the refrig.
Preheat an outdoor grill for medium high heat and lightly oil grate.
Grill chicken over medium high heat for 8 to 12 minutes per side, basting occasionally with the sauce, if any, until internal temperature reaches 180 degrees…

legs & thighs will have more flavor than breasts, that’s cause of the dark meat vs white, slightly more calories but not enough to hassle or worry about .. I usually use thighs because its easier to debone (lazy), but legs would be the same taste

if you preboil it in water (season the water & add in onions, carrots etc) you will have the beginnings of some stock or soup base for later use .. you can run the stock through the blender to puree the onions & carrots etc then add more when you make new soup .. you can either cook the chicken with spices, bbq, etc or debone it and use it that way

what kind of recipes or foods do you like? ethnic, hot-spicy, soups or crockpots

chicken salad – i love dark meat chicken salad the flavor is so much better than white meat

chicken potpie – if you made stock cook it down, add new veggies (time depends o if you like them mushy or crisper) .. add in some flour for thickening, toss in the cut up meat towards the end *** it needs to be like gravy not super liquidy .. pie shell

if you put in individual ramakins it looks nicer .. for fancy fill an icing cone with mashed potato, star point to decorate the top of chicken .. paprika, parsley for decoration ..

i always use the chicken stock for my mashed potatoes too

My bbq chicken is quite easy. Just remove skin if you want pour bbq sauce over them, I usually cover them so it all dont sink in and cook 350 for about an hour depending on how big they are.

we dip ours in ranch dressing.