Chicken Legs, Drumsticks, Whatever Recipe

I’m very much of a “show me how to do it” person. I’m without a doubt, a Kinesthetic Learner. That applies to everything from math to hair to recipes. And because I learn by doing, I probably won’t be including the meat crust quiche that is currently in the oven (but you can get the recipe here!) That’s mainly due to my inability to read through a recipe beyond the first step to know that I should have diced the veggies before putting the butter on the stove with the garlic to melt thus meaning I had to cut like a mad woman. No worries – all fingers are still attached.

However, as promised, albeit it a late delivered promise, I do have the recipe for the chicken legs. Or drumsticks. Or whatever you call them. Just call them delicious for ease sake.

It feels silly posting it because it is SO easy, but I’ve had 3 people, multiple times, ask since that photo, so I am now providing it to the masses. With step-by-step photos! The learner in me is pleased.

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Okay so first. Chicken delicious…this is important. I got the small ones from Whole Foods because you know, they sell happy chickens who get killed. That’s your best bet with this recipe. I tried it this weekend with the huge chicken delicious from Tyson who clearly sells the unhappy chickens who get killed. Major difference. The first time, the delicious were cooked to perfection with ultra crispy outsides. The unhappy chickens weren’t as crispy but the outsides were getting slightly burned. It may be because I used more fat. But anyway, doesn’t eating happy chickens mean you’re happier too? I digress.

Preheat your oven to 475. Yep. That’s not a mistype. You want it hot. Like HOT HOT HOT. That helps the outsides get crispy while the insides still say moist. My friend, Maia, says something like because they’re already fatty that helps them stay moist. I know nothing of those such details, but I trust her. She knows her stuff.

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You’re gonna need some fat for these bad boys. I used butter because I had it. But bacon fat (OMG YUM!) or coconut oil (I was out…bummer) would work equally well. But it needs to be in liquid form. So melt your fat. No weight loss pun, intended. I used 3/4 a stick of butter for 6 delicious. Using delicious as a noun is killing the grammar queen in me. But then..go WILD. Seriously. With your spices. I used salt, pepper, garlic powder and oregano, but it’s totally up to you. These are your chicken delicious. What flavors do you want?

Anyway…put that all in a bowl and use your hands to mix it up. Oh…you thought you wouldn’t get dirty in the process? Clearly you missed the part above about me being a hands-on learner. That’s what kinesthetic means.

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The goop won’t stay in true liquid form so it’ll become thicker goop. That’s okay. Just make sure your delicious have it on them.

Put it in the oven.

Oh…this is also VERY IMPORTANT. You must use a baking PAN for this. Not a baking sheet. You knew that…right? The goop will melt and will get everywhere if you don’t use a pan. But you probably already knew that. Just double checking.

So there aren’t photos for these next steps because yawn…who wants a photo of a timer. But you cook these for roughly 40 minutes. And you need to flip them every 10 minutes to make sure each side is getting equal treatment.

AND THE SMOKE. So apparently things start smoking over 400 degrees (thanks Maia!). And by things, I’m pretty sure fat or oil. Yeah…didn’t know that. My entire apartment was a haze of smoke. It burned my eyes every time I opened the oven to flip the delicious. I thought about pulling out my swim goggles. I don’t have a remedy for these…except open windows or doors. But maybe wait until it’s not 10 degrees outside to make these.

When the skin starts to come off the delicious and just in general look brown and crispy, you’ll know they’re done. The happy chicken delicious took about 38 minutes. The unhappy chicken delicious, I probably should have left in for about 3 more minutes, but took out after 40.

And the result?

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You’ll have to trust me. They’re super crispy. Since I essentially only use my phone for my photos because I’ve long given up my dream at being anything more than a sometimes amateur food blogger, it doesn’t show the amazingness.

BUT.

These may be the most delicious things I’ve ever made.

And I’ve made a lot of things.

Unfortunately, I couldn’t eat all of them in one sitting, and I am still unsure of how to reheat them to make them crispy again. Any recos on that?

Okay…so the formal recipe?

You’ll need (INGREDIENTS):

– Package of 5-6 Chicken legs, drumsticks, delicious

– Some type of fat (again, I used 3/4 stick of butter…but whatever coats the delicious)

– Salt

– Pepper

– Your choice of spices – I used garlic powder and oregano, but I’m sure basil, lemon salt, paprika, anything your heart desires would be delicious

You’ll do (INSTRUCTIONS):

1. Preheat oven to 475

2. Melt fat down to liquid

3. Put chicken whatevers with liquid fat, salt, pepper and spices in a bowl and mix

4. Place chicken whatevers on baking pan spread so they’re not touching. Make sure the thickened fat/spices that remains in the bowl gets put on each delicious

5. Open all windows/doors and take out smoke alarm batteries

6. Cook chicken whatevers for 40ish minutes flipping every 10 minutes

7. They’re done when the skin looks brown, crispy and is pulling away from the meat

8. Eat as soon as they’ve cooled down enough to do so.

Julia Child is rolling over in her grave with my instructions.

Oh and that quiche? Here’s a picture of the final product.

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4 thoughts on “Chicken Legs, Drumsticks, Whatever Recipe

    • So sorry it took me FOREVER to respond, but I’m so glad you liked it! It’s still one I refer back to when I want something delicious and easy! (but I still have to go back to this post to remember exactly what steps I need to take!)

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