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

SunnyGirl

:drool: I'm going to make your recipe later this week Beki it has me drooling!

FamilyTree_2

Hi Masonsmum,

you could make a nice chicken and veg soup as you suggested or how about a nice chicken noodle soup, I like that when I'm ill as it's easy to eat.

I think I would roast the legs and then strip the meat off, boil the bones for soup, adding some of the chicken back in and saving the rest of the meat for a meal, like a risotto or curry, or even a salad or sandwiches. Maybe you father in law would like that as well if he's not too poorly.

masonsmum

Thanks for your replies

Beki - will try that tomorrow when I am off work, will let you know how it goes.

cuca

I find that chicken legs make the best chicken a la king. Boil them whole until the water is quite reduced. Leave to cool a bit so that you can get the chicken off the bone. Back in pot, (use the leftover water from boiling) add mushrooms, peas and cream (or sometimes I use the packet mix :rolleyes: ). Serve with rice. I think the flavour is best when boiled on the bone, it makes the sauce so much more tasty.

HappyIdiotTalk

I've got some wings and drum sticks in the fridge from about 9 months to a year ago when I boned 3 free range chickens. They would be ok to use for this wouldn't they? I'm sure I read on here that frozen meat stores pretty much indefinitely in a good freezer (which mine is). Is that right? I'll get it out now to start it defrosting for tomorrow.

Butterfly_Brain

HappyIdiotTalk wrote: »

I've got some wings and drum sticks in the fridge from about 9 months to a year ago when I boned 3 free range chickens. They would be ok to use for this wouldn't they? I'm sure I read on here that frozen meat stores pretty much indefinitely in a good freezer (which mine is). Is that right? I'll get it out now to start it defrosting for tomorrow.

:eek: I hope you mean the freezer.
If so they are fine to use

Any

Hi everyone,

I took some chicken legs out of the freezer this morning for tea tonight.
I would like to just put them in a dish, with potatoes, juice and vegetable and just stick it to the Aga to cook while I am ironing to save myself some time.
I've heard about it, but I've never done it myself, so I don't know what herbs etc to put in or how long to cook it for.
I love carrots and I am planning to put them in there.

Has anyone got any quick advice please?
Thank you:D

zippychick

Hi Any

Ummmmm, you could try rosemary and thyme with cider? Or mixed herbs and chilli? What are your taste preferences? I would cook for a few hours on very low after bringing to a boil. I have never done this myself, but it is sure the way I would try it out! Here's a nice looking italian version , you can always substitute fresh herbs for dry by using half dry to fresh. Taste after an hour or so and add more flavour according to your taste? That's what I would do. At the end , if the liquid needs thickened, make a cornflour paste with a little cornflour and water and mix in and stir raising the heat a little. It should thicken up. You could always use instant mash, oats or lentils to thicken but you need the lentils time to cook - so they would need to come to the boil , then simmer for roughly 40 mins - skimming any scum off that forms. let us know how you get on.

annakat99

I was just about to ask a very similar question... so I'll tag onto the end of this if you don't mind!

I have inherited (housemate left them in the freezer) some year-old tesco value chicken legs. They are slightly freezer burnt. I am loathed to throw them away - can anyone suggest a good way of using them up? I am trying to think of a way to make them tender / flavoursome... Would you suggest cooking them slowly in some sort of sauce? Leaving the skin on? Roasting them? I have no idea (I don't usually cook meat on the bone!)

Thanks,
Anna

Any

I have a very subtle taste really... Don't eat very spicy at all (to the disgust of my OH:-))

I have some Chicken Knorr pot which works absolutelly great in chicken soup.. Maybe I could just put that into the pot with some water and that would create juice for me?

Annakatt, normally I roast them, only this time I would like to do the ironing while dinner is cooked so want hassle free recipe.
I roast them and then take the skin off, not before. I would eat the skin if the chicken is good expensive organic chicken, but otherwise I take it off. Especially if it's freezer burnt.

I love legs because they are always tender, they don't go dry like breasts do if you are not careful. It's very difficult to mess up chicken legs so I wouldn't worry about it.