Delicious Skinless Chicken Legs?

cybercat · Joined: 26 Jul 2007 Posts: 250

I love dark meat chicken, but lately the fattiness of chicken legs is
grossing me out. I used to oven broil them at 400 for 40 minutes and a
little salt and pepper and thought they were fine. Now the grease just seems
.... icky.

I have a deep fryer, but adding grease and flour to the grease does not seem
to be the solution.

Anybody have a nice recipe for skinless legs, baked? I am at heart a leg and
thigh woman, and do not want to change!11

Archived from group: rec>food>cooking

Christine Dabney · Joined: 26 Jul 2007 Posts: 181

On Sat, 23 Feb 2008 21:17:10 -0500, "cybercat"
wrote:

>I love dark meat chicken, but lately the fattiness of chicken legs is
>grossing me out. I used to oven broil them at 400 for 40 minutes and a
>little salt and pepper and thought they were fine. Now the grease just seems
>... icky.
>
>I have a deep fryer, but adding grease and flour to the grease does not seem
>to be the solution.
>
>Anybody have a nice recipe for skinless legs, baked? I am at heart a leg and
>thigh woman, and do not want to change!11
>

I know you mentioned baked, but I had to mention a wonderful recipe
for chicken thighs. This one is braised. I don't remember it being
greasy but it may be too much for you. It is also great done in a
crockpot. This is from eGullet.

Don't be alarmed by the amount of paprika used..it is what gives it
such a wonderful flavor.

http://recipes.egullet.org/recipes/r1194.html

Christine

kilikini · Joined: 26 Jul 2007 Posts: 288

cybercat wrote:
> I love dark meat chicken, but lately the fattiness of chicken legs is
> grossing me out. I used to oven broil them at 400 for 40 minutes and a
> little salt and pepper and thought they were fine. Now the grease
> just seems ... icky.
>
> I have a deep fryer, but adding grease and flour to the grease does
> not seem to be the solution.
>
> Anybody have a nice recipe for skinless legs, baked? I am at heart a
> leg and thigh woman, and do not want to change!11

Funny how chicken seems to be getting fattier, while pork is getting leaner.
We prefer legs and thighs, too. If I bake the leg quarters, I try to brown
them up really nicely in a skillet, which releases some of the grease. Or
you could do like what Christine said and braise the chicken quarters; let
the pot cool a bit and skim the fat off the liquid. What I think is best is
grilling, though, but that's not always possible. Just my *3* cents. LOL.

kili

Nancy Young · Joined: 26 Jul 2007 Posts: 187

"cybercat" wrote

> Anybody have a nice recipe for skinless legs, baked? I am at heart a leg
> and thigh woman, and do not want to change!11

I like chicken thighs in cacchiatore (I know that's not baked),
also they would be good for Rosie's Unfried Chicken would be
good, I think. Easy to google if you're interested.

nancy

Pete C. · Joined: 26 Jul 2007 Posts: 79

cybercat wrote:
>
> I love dark meat chicken, but lately the fattiness of chicken legs is
> grossing me out. I used to oven broil them at 400 for 40 minutes and a
> little salt and pepper and thought they were fine. Now the grease just seems
> ... icky.
>
> I have a deep fryer, but adding grease and flour to the grease does not seem
> to be the solution.
>
> Anybody have a nice recipe for skinless legs, baked? I am at heart a leg and
> thigh woman, and do not want to change!11

You might like this recipe:

http://wpnet.us/curry_chicken.htm

I always use boneless, skinless chicken thighs for it.

JoeSpareBedroom · Joined: 26 Jul 2007 Posts: 138

"cybercat" wrote in message $r79$1@aioe.org...
>I love dark meat chicken, but lately the fattiness of chicken legs is
>grossing me out. I used to oven broil them at 400 for 40 minutes and a
>little salt and pepper and thought they were fine. Now the grease just
>seems ... icky.
>
> I have a deep fryer, but adding grease and flour to the grease does not
> seem to be the solution.
>
> Anybody have a nice recipe for skinless legs, baked? I am at heart a leg
> and thigh woman, and do not want to change!11
>

Why baked? Try the recipe below. It always leaves people crosseyed & happy.
Use whatever chicken pieces you want. And, feel free to double or triple the
amount of powdered ginger. If I have a bell pepper on hand, I'll add thin
slivers to the pot about 10 minutes before the chicken's ready.

Chicken Giacomo

1 tsp salt

1/4 tsp white pepper

1/4 tsp dried basil

1/4 tsp dried oregano

1/4 tsp cayenne pepper

1/2 tsp ground ginger

1/4 tsp dried tarragon

1/4 tsp chili powder

3 chickens (2.5 lbs each) in serving pieces

1/2 cup olive oil

2 medium onions thinly sliced

1 bay leaf

3/4 lb fresh mushrooms, thinly sliced vertically

1/2 cup white rum

3 cups canned, peeled plum tomatoes

1/4 cup chopped parsley

Prepare seasoning mix by thoroughly combining all the dry ingredients.
Sprinkle the chicken pieces with the mixture.

In a large skillet, heat the olive oil and cook the chicken until the pieces
begin to take on color. Add the onions and bay leaf and continue cooking
until the onions are soft. Stir the sliced mushrooms into the seasoned
chicken and onions, continuing to stir until the mushrooms have rendered
their juice. Add the rum and blend in the tomatoes. Cook uncovered for 10
minutes, stirring from time to time to prevent sticking. Add parsley, cover
pan, and cook 20 minutes longer or until tender. Serves 6.

sf · Joined: 26 Jul 2007 Posts: 466

On Sat, 23 Feb 2008 21:50:12 -0500, "kilikini"
wrote:

>Funny how chicken seems to be getting fattier

Something I haven't noticed. I wonder if it's a regional thing?

--
See return address to reply by email
remove the smile first

sf · Joined: 26 Jul 2007 Posts: 466

On Sat, 23 Feb 2008 21:57:31 -0500, "Nancy Young"
wrote:

>good for Rosie's Unfried Chicken would be
>good, I think. Easy to google if you're interested.

Even easier if you'd posted it. Wink

--
See return address to reply by email
remove the smile first

sf · Joined: 26 Jul 2007 Posts: 466

On Sun, 24 Feb 2008 03:15:53 GMT, "Pete C."
wrote:

>cybercat wrote:
>>
>> I love dark meat chicken, but lately the fattiness of chicken legs is
>> grossing me out. I used to oven broil them at 400 for 40 minutes and a
>> little salt and pepper and thought they were fine. Now the grease just seems
>> ... icky.
>>
>> I have a deep fryer, but adding grease and flour to the grease does not seem
>> to be the solution.
>>
>> Anybody have a nice recipe for skinless legs, baked? I am at heart a leg and
>> thigh woman, and do not want to change!11
>
>You might like this recipe:
>
>http://wpnet.us/curry_chicken.htm
>
>I always use boneless, skinless chicken thighs for it.

Are the onions and celery what you call curry or is a recipe missing?

--
See return address to reply by email
remove the smile first

Blinky the Shark · Joined: 26 Jul 2007 Posts: 227

sf wrote:

> On Sat, 23 Feb 2008 21:50:12 -0500, "kilikini"
> wrote:
>
>>Funny how chicken seems to be getting fattier
>
> Something I haven't noticed. I wonder if it's a regional thing?

Not here in the Hollywood area. Here they're leaner than ever and have
bigger breasts. Pump up their lips and they'll look just like the women.

--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net

Dale P · Joined: 30 Jan 2008 Posts: 3

"cybercat" wrote in message $r79$1@aioe.org...
>I love dark meat chicken, but lately the fattiness of chicken legs is
>grossing me out. I used to oven broil them at 400 for 40 minutes and a
>little salt and pepper and thought they were fine. Now the grease just
>seems ... icky.
>
> I have a deep fryer, but adding grease and flour to the grease does not
> seem to be the solution.
>
> Anybody have a nice recipe for skinless legs, baked? I am at heart a leg
> and thigh woman, and do not want to change!11
>

I have found that the brand of chicken can make a huge difference. We have
a local brand of just chicken (natural raised with nothing added) that is
very good and always fresh as it has not traveled here from a producer far
away. It is worth the extra money. The chicken smells good out of the
package and cooks up very nice, be it breast, thigh, legs or wings. I can
hardly stand the smell of Tyson chicken!! I will not buy the big bag of
frozen parts at the big store either. I must say that there is just the two
of us, and if I had a family to feed, then the price would be a big
consideration.

Try some other brands and see if you do not get better meat.

Dale P

sf · Joined: 26 Jul 2007 Posts: 466

On Sat, 23 Feb 2008 21:29:57 -0800, Blinky the Shark
wrote:

>sf wrote:
>
>> On Sat, 23 Feb 2008 21:50:12 -0500, "kilikini"
>> wrote:
>>
>>>Funny how chicken seems to be getting fattier
>>
>> Something I haven't noticed. I wonder if it's a regional thing?
>
>Not here in the Hollywood area. Here they're leaner than ever and have
>bigger breasts. Pump up their lips and they'll look just like the women.

Oh, man. No fat and big breasts, I could say "How California".... but
both of us know it's the Hollywood syndrome.

--
See return address to reply by email
remove the smile first

Giusi · Joined: 01 Aug 2007 Posts: 118

"cybercat" ha scritto nel messaggio $r79$1@aioe.org...

> I have a deep fryer, but adding grease and flour to the grease does not
> seem to be the solution.
>
> Anybody have a nice recipe for skinless legs, baked? I am at heart a leg
> and thigh woman, and do not want to change!11

I have no idea where I came up with this, but I like it very much. I like
dark meat to the exclusion of white, really.

Chicken Tikka Masala

6 Chicken thigh pieces (boneless)

Marinade for Tikkas

* 6 tbsp. Yoghurt

* 1 tsp red chili powder

* 1 tbsp Garlic paste

* 2 tbsp Ginger paste

* 1 tsp Cumin Powder

* 1 tsp Curry Powder (Garam Masala)

* 4-5 tsp lemon juice

* Salt to taste

For Gravy

* 2 Tomatoes(chopped)

* 1 Onion

* 1 tsp Ginger-garlic paste

* ½ tsp. Cumin powder

* ½ tsp. Coriander powder

* ¼ cup Milk

* 1 tsp Sugar

a.. Salt to taste
b.. DIRECTIONS:
c..
d.. Chicken tikka masala is a two step process, Tikka and Gravy. Grilling
the chicken definetely flavors this dish but if you do not have a grill, you
could use any oven too. Once you have your chicken grilling, you could start
the gravy process in parallel.
e..
f.. 1. Cut chicken into smaller pieces. Drain any water.
g.. 2. Mix all ingredients for the marinade and add chicken into it. Set
aside for at least 1 hour
h.. 3. Grill chicken on hot grill (barbecue) to golden brown. Baste butter
(or oil) frequently to ensure that chicken remains tender and moist. Do not
overcook.
i.. 4. Heat oil and add ginger, garlic paste. Fry a little and add chopped
onions.
j.. 5. Keep heat on high to slightly caramelize the onions. Caramelizing
onions enhances its flavors for this dish.
k.. 6. When onions turn golden, add chopped tomatoes and keep frying on
medium heat until the oil separates.
l.. 7. Add cumin and coriander powder. Mix
m.. 8. Add salt and sugar and drop the chicken tikka pieces in it.
n.. 9. Let it simmer for 5 minutes on low heat and let the flavors mingle
a little.
o.. 10. Increase heat to high and incorporate milk slowly. Stirring
continously.
p.. 11. Once the gravy is of right consistency, reduce heat to low.
Prepare any garnish
q.. 12. Serve with white rice.--
http://www.judithgreenwood.com

jmcquown · Joined: 14 Feb 2008 Posts: 75

"sf" wrote in message @4ax.com...
> On Sun, 24 Feb 2008 03:15:53 GMT, "Pete C."
> wrote:
>
>>cybercat wrote:
>>>
>>> I love dark meat chicken, but lately the fattiness of chicken legs is
>>> grossing me out. I used to oven broil them at 400 for 40 minutes and a
>>> little salt and pepper and thought they were fine. Now the grease just
>>> seems
>>> ... icky.
>>>
>>> I have a deep fryer, but adding grease and flour to the grease does not
>>> seem
>>> to be the solution.
>>>
>>> Anybody have a nice recipe for skinless legs, baked? I am at heart a leg
>>> and
>>> thigh woman, and do not want to change!11
>>
>>You might like this recipe:
>>
>>http://wpnet.us/curry_chicken.htm
>>
>>I always use boneless, skinless chicken thighs for it.
>
> Are the onions and celery what you call curry or is a recipe missing?
>
It specifically states: "Walkerswood Jamaican Curry Powder" and then
further "Put the chicken in the large bowl and add olive oil and curry
powder." Don't know what recipe you were reading.

Jill

Nancy Young · Joined: 26 Jul 2007 Posts: 187

wrote

> On Sat, 23 Feb 2008 21:57:31 -0500, "Nancy Young"
> wrote:
>
>>good for Rosie's Unfried Chicken would be
>>good, I think. Easy to google if you're interested.
>
> Even easier if you'd posted it. Wink

Not for me.

nancy

Chicken Boudine Chicken Boudine Serves 8 Recipe By: Paula Deen 2(10 3/4-ounce) cans cream of mushroom soup 1/2 cup chicken broth 1/4 cup dry sherry 4 cup chopped cooked chicken 3 cup grated sharp cheese -- your choice, divided 1 (2 1/4-ounce) package slivered almonds --

Five reasons I like chicken... .... in no particular order, off the top of my head: I can roast it I can stir-fry it... I can fry it I can use it in a casserole I can make chicken salad with it... Yours? -- Cheers Chatty Cathy Q: Which came first, the chicken or the egg? A: Who cares?

Chicken Wings A few weeks ago I bought some frozen chicken wings on a BOGO at the local supermarket. Two-thirds of one bag became tonight's supper. My goal was to sort of approximate the wings we get at nearby Hooter's. It didn't quite work out that way, but the wing

Simple Chicken Simple Chicken Chicken breasts Italian Dressing Simmer boneless, skinless chicken tenders in any good Italian salad dressing until fork tender. No other seasoning. Serve over brown or white cooked rice. -- is moderated by Patricia Hill at

Oven Fried Chicken Helen's Oven Fried Chicken Serving Size: 4 -MM BY HELEN PEAGRAM- 4 Chicken parts 1/2 cup Flour 1 tsp Salt 1/4 tsp Fresh ground pepper 1/4 tsp Paprika 1/4 tsp Garlic powder 1/4 tsp Onion powder Preheat oven to 375 Combine all dry ingredients in a plastic