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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Cookies.

I got in a tiff with food this morning. I was minding my own business, going through my typical morning routine of getting breakfast ready and sitting down to watch some TV while I ate. This morning, I stepped away from my typical smoothie and instead opted to have some bacon that I had made a few days before. Apparently my digestive system and the bacon didn’t feel like getting along because from swallowing for about 30 more minutes, I was in pain. Kind of like when you don’t chew a piece of bread all the way and the edge scraps down your esophagus, like that. Except worse.

So I decided that I was over breakfast.

While I was not eating breakfast, I decided to check my Google Reader, and stumbled upon this recipe. Done.

I’ll save you my thought process, but basically it went something like – looks delicious, soft food that my esophagus might tolerate, paleo, grain free, what what?? So of course I had to instantly make them. Or like 2 hours later. Same difference.

I copied that recipe verbatim, so just go check it out and make it that way.

They are absolutely delicious. Gooey, soft, flavorful, gobble worthy. I even tested them on a few co-workers and they couldn’t believe they’re dairy, grain and refined-sugar free. And my digestive system tolerated them. I’d call that a win-win.

One of my friends did point out that it would make an excellent cookie crust because it is so gooey. So just wait…maybe I’ll actually get back into baking again. But don’t hold your breath. Although my mind is already spinning with delicious cookie crust cheesecakes/cakes/ice cream ideas. Paleo ice cream with pieces of this in it? That might really be the true definition of food porn.

She didn’t note this in the recipe, but to make it paleo, make sure you use raw almond butter, not the regular roasted stuff because that has sugar in it. And if you don’t like almonds (what’s wrong with you??), I’m sure it could work with peanut butter (making it not paleo), cashew, walnut or macadamia butter. It really only yields 15ish cookies, so it’s not the most cost effective recipe with the ingredients, but like I care in this moment. I’ll care when I check my bank account later, but now, psh.

This recipe also only takes approximately 5 minutes to make. And that’s an exaggeration – I could make this in 2 if you made me. It takes longer for the oven to heat up. So what’s your excuse?