Chicken Legs (Parboiled, Broth and Grilled)

We have entered a world where chicken legs are the cheapest part of the chicken. You can buy bulk packs of chicken legs and they are actually a fun part of the chicken to eat with the little drumstick handles. I think chicken legs need some attention. This would probably work with leg quarters as well though those would be a knife and fork dish in the end.

Some methods I want to try: - Easy Grilled Legs - Buffalo Legs - Baked Coated Chicken

The big problem with making chicken legs is they are often difficult to cook thru to the bone without burning. You can cook them in a slow or wet method, but they are good if grilled properly.

So for now the solution I'm working with is parboiling the legs. This get me mostly cooked legs that can be quickly on the grilled, fried or broiled to crisp up the skin and broth that is great for soups or even just a way to pep up some rice or packaged ramen.

Parboiled Chicken Legs

Ingredients

• ₄ lbs of chicken legs
• 3 Bay leaves
• 2t whole peppercorns or ground black pepper
• 1t salt
• 2 stalks celery rough cut
• 1/4 cup carrots (frozen, fresh, baby)

Procedure

1. Put everything in a pot
2. Cover with cold water
3. Heat to Boil
4. Turn down heat and Simmer for 10 minutes. Chicken should be at least 165 near the bone.
5. Pull out the Parboiled chicken legs for grilling, frying or broiling. Now or store for later.
6. Remove the bay leaves, peppercorns, and any scum on top of the broth.
7. The remaining broth and vegetables can be poured over a starch as a soup or saved for later use.

Easy Grilled Chicken

Ingredients

• parboiled chicken legs

Procedure

1. Fire Grill up to high. Give is a few minutes to get hot.
2. Put on the chicken.
3. Rotate every 2 minutes for 8 minutes of total cooking time.
4. Let it rest for 5 minutes before eating.

Chicken Dredge Basic

Ingredients

• 0.5c flour
• 1t salt

Chicken Dredge More Flavor

Ingredients

• 0.5c flour
• 1t salt
• 1t MSG
• 1T pepper
• 1t cayenne pepper

Chicken Dredge No MSG

Ingredients

• 0.33c Yeast Flakes
• 0.66c Flour
• 2t salt
• 1.5T pepper
• 0.5t cayenne pepper

Buffalo Chicken Legs

Sauce

• 1 part vinegar hot sauce (Frank's Red hots)
• 1 part light sweet BBQ sauce (Open Pit)

Procedure

1. Lightly dredge the parboiled chicken legs.
2. Grill, fry, or oven bake until it is pretty dry (165 F).
3. Drench in Sauce.
4. Serve with Blue cheese dressing and cut vegetable sticks (celery, carrot, cucumber, etc)