Chicken legs....inspiration needed....help!!!

pixie1

I buy these a lot as they seem to be on offer a lot over here and as chicken is very expensive normally they make a great treat. I normally put them in the slow cooker, take all the meat off the bone once cooked and add them to a cheap curry sauce. The meat is so tender, it make a lovely meal.

Pix

Trinny

Hi There

Think of the drumsticks as you would any other kind of chicken meat - either roast them and remove the meat to add to other dishes, or do some kind of casserole - chicken chasseur is one that tastes better using brown chicken meat - still on the bone, bone in chicken thighs are also good for this

Best Wishes

Trin

shell2001

I do mine in a BBQ sauce which is 3 tablespoon of ketchup, 2 brown sugar (although works with white sugar just use a bit less), 2 worcestershire sauce, 1 soy sauce and 1 teaspoon of mustard. Depending how many drumsticks or ribs you have I sometime double the quantity up. Rub over meat and leave to marinate then pop in oven at 180 for 30-40 mins. Juices with mix with sauce so I usually thicken it with a bit of cornflour and serve with egg fried rice and corn on the cob.

Fruball

My DD loves chicken drumsticks and apart from BBQing them, I haven't cooked them before.

I have looked online and recipes seem to vary from cooking at 180 for 30 mins, to cooking at 240 for 45 mins to an hour....

Usually I would use my judgement and go for somewhere in the middle but this is a huge difference...

Obviously I will check that they are properly cooked thru, but I wondered what temp and cooking times you use.

They are marinading in BBQ sauce atm... yummy

I like 'em crispy

paulsad

Real raw chicken drummers about 40 mins on 180 (fan assisted oven) according to my oh - better over than underdone - depends on the size of the drummers - when they shrink up the leg they are done. Check after 20 mins and turn em over

meritaten

in my oven they take about 45 mins at Gas 6 but I do try to buy largish ones. smaller ones may take ten minutes less. I like to marinade them and find they dont dry out so much ie its harder to overcook them!

Linda32

meritaten wrote: »

in my oven they take about 45 mins at Gas 6 but I do try to buy largish ones. smaller ones may take ten minutes less. I like to marinade them and find they dont dry out so much ie its harder to overcook them!

I'd agree with that, our cooker is gas as well.

Also agree they don't tend to dry out.

FelinePrincess

I can't find a thread on this, but if there is one if someone could point me in the right direction that would be great

I have 2 chicken legs, with thighs attached that I want to cook but not sure what to do with them, other then roast so would love some suggestions if anyone has any?

Other ingrediants I have:

chicken stock
natural youghert
tomato puree
little bit of cheddar cheese
bacon
potatoes
savoy cabbage
sprouts
carrots
onions
garlic
rice
pasta
cous cous
various dries herbs and spices
tinned tomatoes
tinned kidney beans
tinned chick peas
bread and baguettes
white wine

Thanks in advance!

Fruball

I would

coat the chicken in flour and brown in a pan

add chicken stock, wine, julienned carrots, a little garlic and herbs, S&P

cook in the oven and serve with mash and cabbage or crusty baguettes

(if the sauce isn't thick enough, stir some cornflour into COLD water and stir thru and bring back up to boiling point for a few mins either in oven or on hob)

HTH

FelinePrincess

Thanks Frugal, it's in the oven now! I haven't put a lid on it, would you/should I? Will be serving with mash and cabbage