Chook Me!

What to do with Chicken legs and thighs?

I have a family pack of chicken legs and thighs that I defrosted today, I think half I am going to bake in the oven with some lemon juice and bread crumbs, what can I do with the others? I would like to use my crock pot, if I were to take the defrosted meat and put it in the slow cooker with sauce, would it make a chicken sauce? Any other suggestions? Something simple, and no mushrooms or peppers. Thanks!

Public Comments

1. Open your cookbook. There is many recipes for chicken or google it.
2. I was going to recommend sprinkling each piece with salt and grilling, or you can add the chicken to the crockpot with a bottle of bbq sauce. I dont like dark meat in the crock pot though, too greasy...just my preference though
3. When I cook legs for my family I stuff them with apple pieces and coat them with an almond breading. It is really easy and doesn't take much more time than most simple recipes. Slice the leg on the side, not too deep, same with the thigh. Stuff with small chopped bits of fresh apple of your choice. Take breadcrumbs and mix with small tiny crushed bits of almonds, cook chicken and bake for 30-35 minutes @ 350 Internal temp should read 170 degrees, temp near bone.
4. Chicken legs and thighs are the best type of chicken to use! I would mix some spices, like Cayenne, Paprika, and stuff like that. Mix it all together, and rub it all over the chicken. Then after you either grill them or broil them, glaze some honey over them. It is really good!
5. salt and pepper and throw them on the grill, add some bbq sauce if you like....
6. why don't you boil them and make chicken salad out of the cooked meat? that will give you lunch for the week
7. Place on tin foil. Sprinkle with salt, pepper, paprika, some chopped onion, little garlic butter ( about a Tbsp). Wrap up tight and set on the BB-Q turn about 15 min per side.
8. Savory Chicken Sandwiches -- .INGREDIENTS 4 bone-in chicken breast halves 4 chicken thighs 1 envelope onion soup mix 1/4 teaspoon garlic salt 1/4 cup prepared Italian salad dressing 1/4 cup water 14 hamburger buns, split ..DIRECTIONS 1.Remove skin from chicken if desired. Place chicken in a 5-qt. slow cooker. Sprinkle with soup mix and garlic salt. Pour dressing and water over chicken. Cover and cook on low for 8-9 hours. Remove chicken; cool slightly. Skim fat from cooking juices. Remove chicken from bones; cut into bite-size pieces and return to slow cooker. Serve with a slotted spoon on buns. ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ Chicken Thigh and Dumpling Stew -- .INGREDIENTS 3 tablespoons butter 2 pounds chicken thighs 8 slices bacon 2 stalks celery, chopped 3 carrots, chopped 1 red onion, finely chopped 3 cloves garlic, finely chopped 1 (14 ounce) can vegetable broth 1/2 teaspoon paprika 1/2 cup heavy cream 1 (26 ounce) can condensed cream of chicken soup 1 cup water 1 (8.75 ounce) can sweet corn, drained ground black pepper to taste 1 (10 ounce) can buttermilk biscuits ..DIRECTIONS 1.In a large skillet over medium-high heat, melt the butter and cook the chicken thighs until the meat is just cooked through. Remove the chicken pieces from the skillet and allow to cool. Using forks, pull meat from the bones and cut into small pieces or shred. Set aside. 2.Meanwhile, in a medium skillet, cook the bacon over medium heat until nicely browned and crispy. Remove strips from bacon grease and drain on a paper towel. Crumble the drained and cooled bacon and set aside. Reserve 1 tablespoon of the bacon drippings. 3.Scrape the chicken drippings from the large skillet into a large stock pot or Dutch oven. Cook the celery, carrots, red onion, and garlic over medium heat until the red onions are soft and transparent. Add the vegetable broth, chicken, and 1 tablespoon reserved bacon grease. Simmer over medium heat for 12 minutes, then stir in paprika, heavy cream, cream of chicken soup, and water. Heat through, stirring regularly, about 5 minutes. Stir in the sweet corn and ground pepper. 4.Tear each buttermilk biscuit into quarters and drop into the chicken stew. Reduce heat to medium-low; stir occasionally until dough is cooked though, forming dumplings at the top of the stew, about 10 minutes. Remove from heat and serve with a garnish of crumbled bacon.
9. Take the skin off first or you'll have alot of grease & add chicken broth or water & chicken bouillon, vegetables like onion, carrot, celery & noodles or rice & make a soup. You can add a can of cream of chicken, mushroom or celery soup to the broth after the meat is taken off the bone & cook alittle longer & have a thick soup. Add spaghetti sauce & have chicken spaghetti. You can just cook in a little water or broth seasoned with onion, garlic & celery salt/powder & use the meat for sandwiches, casseroles, chicken pie. They're always good BBQ'd.