Chicken Legs For Dummies Recipes

Steps:

• Wash the chicken and pat dry. In a baking dish large enough to hold the chicken in 1 layer, mix together the lemon juice, brown sugar, oil, garlic, paprika, garam masala, ginger, turmeric, a pinch of salt and a few grinds of black pepper. Add the chicken and toss to coat. Arrange the chicken in a single layer in the baking dish. Cover the dish with aluminum foil and transfer to the oven. Bake until the chicken reaches 150 degrees F on an instant-read thermometer, about 35 minutes.
• While the chicken bakes, warm the butter in a pan over medium-low heat. Add the onions and a pinch of salt. Saute, cooking slowly, until the onions are golden brown and caramelized, about 20 minutes. Stir in the raisins and rum, and use a wooden spoon to loosen any onion bits from the bottom of the pan. Cook until the alcohol evaporates, leaving just the rum scented flavor, about 2 minutes, then remove the pan from the heat. When the chicken reaches 150 degrees F, spoon the onion-raisin mixture over the chicken. Raise the oven temperature to 400 degrees F, then return chicken to the oven and bake for 10 minutes more, uncovered. The chicken will be fully cooked when it reaches 160 degrees F. Transfer to a serving platter and serve warm or cold.

Steps:

• In a large resealable plastic bag, combine the sugar, paprika, salt, pepper, garlic powder, chili powder and cayenne. Add drumsticks, a few at a time; seal bag and shake to coat. , Place chicken in two greased 15x10x1-in. baking pans. Cover and refrigerate for 8 hours or overnight. (A small amount of meat juices will form in the pan.) , Bake, uncovered, at 325° for 50-60 minutes or until chicken juices run clear and a thermometer reads 170°-175°.

Steps:

• Melt the butter in a large pot over medium heat. Stir in the onions, and cook for a few minutes until they begin to soften. Add the chicken breast and thigh meat; cook and stir until the chicken is no longer pink in the center, about 10 minutes. Pour in the water and cream of chicken soup; season with chicken bouillon and poultry seasoning. Bring to a simmer over medium-high heat.
• Meanwhile, pour the milk into a mixing bowl, and stir in the baking mix until a dough forms. Once the soup is simmering, drop the dumpling mix in by the spoonful. Reduce heat to medium-low, cover, and simmer until the dumplings are no longer doughy in the center, about 20 minutes. Turn the dumplings over after 10 minutes to ensure they cook evenly.

Steps:

• Preheat oven to 375 degrees.
• Wash chicken and pat dry.
• Brush drum sticks with olive oil and sprinkle with salt, pepper, onion powder, garlic powder, paprika and rosemary.
• Bake for 20 minutes and turn the legs, baking for an additional 20 minutes.
• Check chicken for even doneness and turn the chicken as needed, this is where you would brush on the BBQ sauce on or not and bake for the last 20 minutes rotating chicken as needed, totaling an hour of cooking time.
• Let the chicken rest for 5 minutes, dig in !

Steps:

• Place your chicken pieces on a baking sheet. Season with salt and pepper, to taste. Drizzle (not pour) olive oil over the chicken.
• Bake at 375 for 45-60 minutes, or until juices run clear.
• Simple and unbelievably delicious!

Steps:

• Place chicken and water in stock pot and bring to a boil.
• Reduce to a simmer and add remaining ingredients EXCEPT PASTA; cover.
• Simmer for 45 minutes and then remove chicken to a plate.
• Add pasta to broth and bring back to a boil; reduce to low/med heat, do not cover; let cook for about 20 minutes.
• Meanwhile, when chicken is cool enough to handle, remove skin and discard; pull bite sized pieces of chicken from bones and add back to soup, discarding bones.
• By this time, your pasta should be tender; if not, allow to simmer a few more minutes.
• Check to see if you need more salt and/or pepper and then serve.