th cooking twine.
Sprinkle chicken evenly with salt and
In a roasting pan or a stainless steel, oven-safe skillet, arrange around a gorgeous chicken leg quarter (at room temperature): 4 wedges of lemon (unwaxed), unpeeled cloves of garlic (which will steam in their paper shells), slices of red onion (unpeeled as well, 'cause why bother?), and a few sprigs of thyme.
Drizzle the melange with olive oil and season with salt and pepper.
At 425 degrees Fahrenheit, roast the bird for 45 minutes-do not peek.
Remove from the oven, cover with foil, and let rest for ten minutes.
the joint of each chicken leg quarter about 1/2 through to
lace over high-heat. Sear chicken until browned, about 5 minutes
he top side of each chicken leg quarters, make a pocket by
nd 1 in the leg section of each leg quarter. This will help
ickory chips over them. Place chicken pieces on the grill, cover
arefully separate bone from the leg quarters.
be sure to
Preheat oven to 425.
Wash and pat dry each leg quarter.
Rub skin with olive oil.
Dust LIBERALLY with Cavender's.
Bake for about 45 minutes or until juices run clear.
I put the leg quarters on a raised rack inside a jelly roll pan with some water put in the bottom. Lets the fat drip off and keeps the chicken out of it.
Wash the chicken and pat dry. Pour the
Prepare foil.
Dip chicken in soy sauce until all surfaces are coated.
Place in center of foil.
Place remaining ingredients on top of chicken.
Wrap tightly and place chicken down in coals (check after 30 to 45 minutes for doneness of chicken).
Preheat the oven to 350 degrees.
Mix the liquid ingredients in a small oven proof lidded bowl. Place the chicken in upside down and marinate 30 minutes.
Turn the chicken over and cover the bowl.
Braise for 1 hour.
Serve over a bed of rice with additional sauce ladled over it.
Bring the water to boil in a sauce pan. Add the salt and rice. Stir once and reduce heat to low. Cover the pan and let it simmer for 15 minutes.
Pre heat the oven to 375 derees. Put the oil in a cast iron skillet and bring to high heat. Brown the chicken on both sides, about 5 minutes on each side. Add the onion and celery and saute' until they are translucent. Add the remaining ingredients, stir well, cover and place in the oven for twenty minutes.
Serve on a bed of rice.
Preheat oven to 400 degrees.
Spray a light coating of olive oil over bottom of 9x13 baking pan.
Skin chicken leg quarters and cut into legs and thighs.
Place chicken pieces in 9 x 13 baking pan.
In a medium bowl, mix together remaining ingredients.
Pour mixture over chicken.
Bake uncovered 30 minutes, or until chicken is cooked through.
he pan to keep the chicken out of the grease and
Remove and discard chicken skin. In nonstick Dutch oven,
175 degrees C).
Place chicken legs in a deep, large
Mix seasoning ingredients with cubed chicken leg and leave for 1 hour.
Boil water and add chicken breasts and carrots to make the broth.
For best results, boil broth on high heat in a crockpot for 2 hours.
Transfer broth to a soup pot.
Add seasoned chicken leg to broth and boil on top of a stove until chicken is cooked.
Add noodles, bok choy and beansprouts and boil for about 3-4 minutes until noodles are soft but not mushy.
Add soya sauce and chinese wine to taste.
Sprinkle sliced shallots and garnish with chilli padi.
Preheat oven to 350\u00b0, spray 9x13 baking pan with cooking spray.
Combine catsup, male syrup, horseradish sauce, Worcestershire sauce, chili powder, and garlic powder in a small bowl.
Spoon some sauce into bottom of pan, lay chicken leg quarters in sauce.
Smother with remaining sauce.
Cover with foil and bake for 45-50 minutes, or until internal temperature reaches 160\u00b0.
Place the chicken legs into a large, heavy