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I was just thinking that the poultry industry needs to have someone come up with a killer recipe for chicken legs.
They aren't very good. They are stringy and have a lot of bone on proportion to the meat.
But look at chicken wings. They couldn't give those things away until suddenly someone came up with Buffalo Wings and now they are the most expensive part of the chicken, even though they are mostly bone.
I am drawing a blank, but surely someone can think up a magic recipe that will make chicken legs the fashionable thing to serve to guests. Or that would support a restaurant all by themselves.
(The click bait on my browser keeps showing me a picture of raw chicken legs and something about stretching the food budget. Don't know what it is about because I generally pass on the click bait)
I agree with you. I like chicken wings and always have (before they were a hot culinary item). Legs, though, are too tough, greasy, and frankly, I don't love dark meat in the first place. I would be interested to hear if there is a great way to make them tasty because you can get a lot of them pretty cheap.
I agree with you. I like chicken wings and always have (before they were a hot culinary item). Legs, though, are too tough, greasy, and frankly, I don't love dark meat in the first place. I would be interested to hear if there is a great way to make them tasty because you can get a lot of them pretty cheap.
I prefer dark meat and buy and cook chicken legs regularly. They are good with barbecue sauce in the oven. Also good with recipes that call for long, slow cooking and then taking the meat off the bones, like cacciatore.
I like dark meat. Thighs are my favorite, but drumsticks are ok to me.
I suppose drumsticks could be served up like wings...right? Like...deep fry them and simmer them in buffalo sauce for awhile?
Are wings considered light or dark meat?
I have cooked them in the oven, adding hot sauce near the end after I poured off the fat. Go ahead and eat your dry, tasteless chicken breast, peeps, I will take the legs and thighs.
Couldn't disagree more. Anything you can do to wings or a breast tastes that much better on a leg quarter. Recipes that call for chicken are made superior using dark meat, skin & bone intact.
I prefer dark meat and buy and cook chicken legs regularly. They are good with barbecue sauce in the oven. Also good with recipes that call for long, slow cooking and then taking the meat off the bones, like cacciatore.
I only use legs and thighs when I make cacciatore. I also love baked chicken legs in a mushroom gravy.
I have cooked them in the oven, adding hot sauce near the end after I poured off the fat. Go ahead and eat your dry, tasteless chicken breast, peeps, I will take the legs and thighs.
At home, we eat chicken breasts a lot, but if I'm going for fried chicken, I'd much much much prefer a thigh. I'd be a sad puppy if it was only a fried chicken breast. lol (We eat fried chicken maybe once a month.)
That reminds me...I can't see the appeal of chicken nuggets. Blah.
I was just thinking that the poultry industry needs to have someone come up with a killer recipe for chicken legs.
They aren't very good. They are stringy and have a lot of bone on proportion to the meat.
But look at chicken wings. They couldn't give those things away until suddenly someone came up with Buffalo Wings and now they are the most expensive part of the chicken, even though they are mostly bone.
I am drawing a blank, but surely someone can think up a magic recipe that will make chicken legs the fashionable thing to serve to guests. Or that would support a restaurant all by themselves.
(The click bait on my browser keeps showing me a picture of raw chicken legs and something about stretching the food budget. Don't know what it is about because I generally pass on the click bait)
It ain't Rockette science. A dozen dancing prancing chicken legs in a line on a stage in an ad, a la Chorus Line, an edible sock of fried dough to keep the grease off the fingers, and an accompanying trio of dipping sauces. Key is having a place to chuck the bones when one has been consumed. Bone meal is good for plants, but having a grinder/retort would be an overreach.
Or, a riff on Telly Savalas.
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