Chicken Legs

For at least the past 30 years in America, the food “experts” have been telling use to eat less red meat, lest fat, less salt etc.

Other words, LESS TASTE !!!!

That boils down to eating a lot more “boneless, skinless, chicken breasts”.  I’ve had my fill of that.  Damn the fat, I’m going for the good stuff.  The legs and thighs have the most flavor on the chicken and has really been neglected as  a dinner staple.

So not only do the legs taste good, they can be cheap.  This package was $3.78 and there was a $2.00 off coupon making it less than $2.00.

Something I like to do when I cook chicken legs is to cut all the way around the bone near the “ankle” joint and sever all of the tendons,ligaments and remove all of that nasty cartilage stuff from the knobby end.

It took me 10 minutes to find the garlic press in the “clutter drawer”.

The Ponzu sauce and the garlic go into the plastic bag with the legs overnight.  (in the fridge of course)

All done up on the gas grill outside.

These were very tasty and have already made plans for more legs !!!.

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3 comments on “Chicken Legs

  1. scroungelady says:

    Fat does provide flavor but the main difference in taste for legs and thighs is due to more blood vessels in the parts of the chicken getting used more, such as standing around – more use, more oxygen from blood, and more taste than white meat, which has fewer blood vessels.

  2. Desi Chick says:

    I love chicken thighs and legs. Dark meat all the way (maybe because i’m dark meat). They look fantastic and easy too!

  3. Dave says:

    Hi Matthew, I agree with you that the whole unnecessary U.S. obsession is, in part, due to the “low fat” craze… that’s changing though, as we realize that a French-like diet (and others) includes an amount of fat that is necessary for satiety without high quantity.

    It’s interesting that in eastern europle and Russia, they prefer dark chicken meat, and we were once a major supplier of it (because we were essentially “throwing away” the excess dark meat.) Russia decided that didn’t want to be dependent on the U.S. as a chicken supplier, so have been working to produce more themselves.

    For example:
    http://www.washingtonpost.com/wp-dyn/content/article/2010/10/31/AR2010103104815.html

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