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Oven Barbecued Chicken

( Total baking time for BBQ Chicken: 1 hour )

 

Use broiler-fryer chicken pieces for this recipe.

( drumsticks & hindleg quarters, split )

First - remove skin from the chicken.

Season with salt & pepper.

In one 13x9-inch baking pan; add 2 to 4 tablespoons

of shortening, and 2 to 4 tablespoons butter,

( or 4 to 8 Tbsp. of Buttered Flavored Crisco )

just enough to coat the bottom of the pan.

 

In a 375 to 400 degree oven,

( depending how "hot" your oven gets )

melt shortening and butter in baking pan.

Add skinless, chicken pieces ( meaty side down )

and bake for 15 minutes.

Turn chicken over, and bake 15 minutes more.

 

Remove pan from oven, turn chicken over;

coat each piece with barbecue sauce

( choice of barbecue sauce your preference ).

Return to oven, bake 15 minutes.

Once again remove pan from oven,

turn chicken to coat other side with the barbecue sauce.

Return to oven, and bake 15 minutes more.

This is really good barbecue chicken, with out the skin.

 

*Note: For this recipe, use as many pieces of chicken

as you'd like, and the desired amount of barbecue sauce

as well.

 

Also, when preparing Oven Barbecued Chicken,

add some diced canned jalapeno peppers to the bbq sauce,

( either the day before baking the chicken )

or 30 minutes to 1 hour before basting the chicken. "YUM"!!

 

 

 

 

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Thank you DomesticGoddess! I look forward to your other recipes as well.

 

MommyHomeSchools4 - If I can this, do I make a broth with them and remove the bone? The only chicken stuff I've canned before is chicken broth/soup.

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I would probably boil them then first. Then after cooling and skimming off the fat, I would pick the meat and can the meat in broth. I like to leave out spices so I can use it for anything. One of our stores has them for $.29/lb this week so I'll be doing it this week too. Also hamburger is 1.38 so I'll be drying more of that too.

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Lemon Chicken

 

Prep Time: 25 minutes

Cook Time: 1 hour

Serves: 6-8 ( 16 pieces of chicken )

 

5 lbs chicken legs with thigh, cut-up

4 lemons, halved

3-4 tablespoons vegetable oil, divided

salt and pepper

6 minced garlic cloves, divided

2 teaspoons dried thyme, divided

2 teaspoons dried basil, divided

 

Preheat oven to 350 degrees.

Add 1 1/2- 2 Tablespoons vegetable oil each,

among (2)-13x9x2-inch baking pans.

Place chicken pieces equally among the 2 pans.

Squeeze lemon halves over the chicken (2 lemons per each pan pan).

Season chicken with desired amount of salt and pepper.

Divide the 6 cloves minced garlic, ( on chicken )

among the 2 pans.

Sprinkle each pan of chicken with 1 teaspoon of basil,

and 1 teaspoon of thyme.

Bake for about 1 hour.

 

 

 

Crispy Chicken Supreme

 

( Chicken made with crispy rice cereal for that extra coating crunch. )

 

Prep Time: 20 minutes

Cook Time: 1 hour

Serves: 4

 

4 cups crispy rice cereal, crushed to equal 2 cups

1 teaspoon paprika

1 egg

3/4 cup milk

3/4 cup flour

1 1/2 teaspoons salt

1/4 teaspoon pepper

1 teaspoon poultry seasoning

2 lbs. frying chicken

3 tablespoons margarine or butter, melted

 

Place crushed cereal in a shallow dish.

Stir in paprika; set aside.

In a bowl, beat egg and milk slightly.

Add flour, salt, pepper & poultry seasoning;

mix until smooth.

Dip chicken in batter.

Coat with crushed cereal.

Place in single layer, (skin side up) in a well greased baking pan.

Drizzle with melted margarine or butter.

Bake in a 350 degree oven about 1 hour,

or until chicken is tender and done.

Do not cover pan or turn chicken while baking.

 

 

3 Oven Fried Chicken Recipes

( Basic Oven Fried, Italian and Mexican )

 

Prep Time: 25 minutes

Cook Time: 1 hour

Serves: 4 - 6

 

2 tablespoons margarine

2/3 cup Bisquick All-Purpose Baking Mix

1 1/2 teaspoons paprika

1 1/4 teaspoons salt

1/4 teaspoon black pepper

2 to 2 1/2 lbs. broiler-fryer chicken, cut-up

 

Heat oven to 425 degrees.

Place margarine in a 13x9-inch baking pan.

Melt margarine in the oven; remove pan from oven.

Mix Bisquick Baking Mix, paprika, salt and pepper;

coat chicken pieces.

Place chicken (skin-side-down) in baking pan.

Bake uncovered for 30 minutes; remove pan from oven.

Lower oven temperature to 400 degrees.

Turn chicken over, (in pan) and bake in oven

for additional 30 minutes.

Serves 4 to 6 people.

 

Variations: For Italian chicken - add 1 tablespoon of Italian seasoning,

and 1/2 teaspoon garlic powder to the coating mix.

 

For Mexican chicken - decrease Bisquick Baking Mix to 1/2 cup,

and add 2 tablespoons cornmeal, and 1-2 tablespoons chili powder.

 

 

 

Crispy Herb Chicken

 

1 1/4 cups crushed, crispy rice cereal

1 (.06 oz.) packet Good Seasons Italian Salad Dressing & Recipe Mix

1 teaspoon dried parsley flakes

3 lbs. chicken ( chicken legs and thighs ) 9 pcs. equals 3 lbs.

6 tablespoons butter, melted

(I melted the butter in an 8x8-in. pan in oven)

 

Preheat oven to 375 degrees.

Combine crushed cereal, salad dressing and parsley.

Quickly dip chicken pieces in melted butter;

then roll in cereal mixture.

Place chicken (skin-side-up) on a rack in an

ungreased 13x9-in. baking pan.

Sprinkle with any remaining cereal-crumb mixture.

"DO NOT" turn chicken at anytime, while baking in oven.

Bake 50 - 60 minutes.

 

*Note: You will need one of those 13x9-inch baking pans,

that come with one of those baking racks to place inside pan.

I did not have one of those special pans,

so I sprayed my pan with Pam.

I think the next time I make this chicken,

I will purchase one of those baking pans,

that comes with the rack.

 

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For this recipe, I used Walmart's Great Value Thick & Zesty Steak Sauce,

which tastes just like the Heinz 57 Steak Sauce, and it's alot cheaper.

 

 

Tangy Chicken

 

2 to 2 1/2 pounds broiler-fryer pieces

2 tablespoons butter or margarine

1/2 cup Heinz 57 Steak Sauce

1/2 cup water

 

Brown chicken in skillet, in butter.

Combine the steak sauce and water; pour over chicken.

Cover; simmer 30 - 40 minutes or until chicken is tender;

basting occasionally.

Remove cover last 10 minutes of cooking.

Skim excess fat from sauce.

Spoon sauce over chicken.

Makes 4 servings ( about 3/4 cup sauce ).

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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