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Old 04-14-2004, 12:08 PM   #1
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Chicken legs (thighs and drumsticks)

I just bought a couple jumbo packages of chicken legs (thigh and drumstick)...they were buy one get one free...so why not? Anyway...I have been searching through the recipes trying to figure out some new recipes to use them in. I find so many that involve chicken breasts, but not the legs...any suggestions?

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Old 04-14-2004, 12:20 PM   #2
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My favorite chicken thighs

I know you were looking for a real "recipe", so this may be too simple - but so good and easy...

I buy a pack of chicken thighs every week at Costco to do this.

Keep the skin on, season them all over with your favorite seasoning - I like a mixture of Emeril's and Italian herbs but plain old salt would be just as yummy - and then roast them skin side up in a heavy roasting pan @ 350 for about 45-60 minutes. You can also do hotter for a shorter time.

Check them at 45 minutes. If the skin's not super crispy, baste them w/all the fat that's now in the pan.

I make a batch every week for late night snacks and hubby's lunch.
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Old 04-14-2004, 12:42 PM   #3
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The thighs and legs taste the same. Try this one.

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Old 04-14-2004, 12:53 PM   #4
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This is easy

Simmer some, with skin removed, in your spaghetti sauce. Serve with your pasta. Makes the sauce taste real good. HTH,
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Old 04-14-2004, 01:48 PM   #5
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You could make Dana Carpender's Heroin Wings. even though it calls for wings you can easily make them with thighs and drumsticks.

4 lb chicken wings
1/2 cup butter
1 cup grated parmesan cheese
2 tbsp dried parsley
1 tbsp dried oregano
2 tsp paprika
1 tsp salt
1/2 tsp freshly-ground black pepper

First, preheat the oven to 350 degrees. Cut the wings up into
"drummettes". (Freeze the pointy "tips" for soup -- they make great
broth!) Then combine the grated cheese and the seasonings. Line a shallow
baking pan with foil. (Do not omit this step, or you'll still be
scrubbing the pan come New Year's Day!) Melt the butter in a shallow bowl
or pan.

Dip each "drummette" in butter, roll in the seasoned cheese, and arrange in
the foil lined pan. Bake for 1 hour at 350 degrees. Kick yourself that
you didn't make a double recipe!!

This recipe yields ?? servings.

You'll notice that these have practically zero carbs.

"Once you try these, you'll understand the name -- utterly, totally
addictive! You'll impress the heck out of your friends -- and wish
you'd made more! They're great leftover, too."
""500 Low-Carb Recipes: 500 Recipes, from Snacks to Dessert, That the
Whole Family Will Love" by Dana W. Carpender"
"© Fair Winds Press, 2002"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 3389 Calories; 274g Fat (73.2%
calories from fat); 216g Protein; 10g Carbohydrate; 4g Dietary Fiber;
1066mg Cholesterol; 5287mg Sodium. Exchanges: 1/2 Grain(Starch); 30 Lean
Meat; 36 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

Contributor: Dana W. Carpender
Goal 06/20/2003
Age 44 - Height 5' 9.5" - Male
Waist 40.5/31
Total Cholesterol 217/204
HDL 37/62
LDL 158/130
LDL/HDL Ratio 4.27/2.10
Total/HDL Ratio 5.9/3.3
Triglycerides 110/58
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Old 04-14-2004, 02:04 PM   #6
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6-8 chicken thighs, skin on
5 tablespoons soy sauce
1/4 cup Splenda or a scant 1/2 teaspoon liquid Splenda
1/4 teaspoon pepper
1/4 cup green onion, chopped
1 tablespoon garlic, minced
1 tablespoon sesame oil
5 tablespoons water
Xanthan gum (optional)

Place chicken pieces in a gallon size ziploc bag. Mix remaining ingredients, except xanthan gum, in a small bowl. Pour into bag with chicken. Close bag and knead gently to coat all chicken pieces. Place in a shallow pan, just in case the bag leaks. Put in fridge and marinate at least 1 hour, turning bag over occasionally.

Dump entire contents of the bag into a 9x13" glass baking pan. Arrange thighs skin side up. Bake at 425º for 35-40 minutes until meat is done. Remove chicken from baking pan to serving platter; keep warm. Skim most of fat off juices remaining in pan and pour into a small saucepan. Bring to a boil and lightly sprinkle xanthan over liquid while whisking briskly. Be careful not to let it get too thick. Stop before you think it's thick enough or you'll get glue. Serve sauce over chicken. Unthickened pan juices can also be served over the chicken and are very tasty over Fried "Rice".

Makes 6-8 servings

With granulated Splenda - (6 servings - 3 net carbs each) (8 servings - 2 net carbs each)
With liquid Splenda - (6 servings - 2 net carbs each) (8 servings - 1.5 net carbs each)

This is very delicious and extremely easy to make! The crispy skin turns a beautiful, bronze color and the flavor is slightly sweet. If desired, shred the meat and serve rolled up in leaf lettuce. Add about 1 carb per 3 leaves to total count.
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Old 04-14-2004, 03:44 PM   #7
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i like to make a good garlic butter sauce....after seasoning them with whatever you like and then coat them in the sauce...i tend to do things on high heat, so i bake them at 425 degrees until theyre done (180 degrees at the thickest part....i dont time anything since i got my nifty new meat thermometer) id check them after about 25 minutes....

theyre soooo good and crispy and tender and full of flavor....im a dark meat kinda gal!
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Old 04-14-2004, 07:40 PM   #8
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I marinate mine in some soy sauce, sesame oil, garlic powder, and brown sugar twin, maybe ground ginger and onion powder too. Kinda teriyaki tasting. Marinate overnight and grill on the bbq.
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Old 04-15-2004, 05:25 AM   #9
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Thanks everyone....so many good ideas...I can't wait to cook them!
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