I did not realize that people were unsure of how to comment on the blog, so I took a look this morning and figured it out...
1. First off go ahead and type your comment
2. Then click on the little block that says 'Comment as Name', go ahead and type in your name
3. Click on the box that says 'Post', you don't have to worry about anything else other then your own name
Today I wanted to share a recipe that I have worked on for quite sometime and it can be found all over the Internet in various forms. It is quick and very easy to make, which is perfect for a family on the go with school homework or sports events. It can also be made outside on the grill or under the broiler, which is what I did. Cooking chicken also comes with a few warnings and such. The temperature of cooked chicken should always be 160 degrees. There is no such thing as rare chicken...rare chicken is bad and should not be eaten...ever!!
Lemon Rosemary Chicken Legs
4 Pounds Chicken Legs/Drumsticks
1 1/2 Cups Lemon Juice (you can squeeze lemons or just buy the juice in a bottle)
1 1/2 tsp Cayenne
1 1/2 tsp Red Pepper Flakes
1 Tbs Chopped Garlic
1/4 Cup Olive Oil
1/4 Cup Fresh Rosemary
(chopped fine, Rosemary can be bought right in the supermarket produce section)
2 Tbs White Wine Vinegar
2 Tbs Brown Sugar
When working on this recipe you have 2 choices, the first being to baste the legs as they are cooked or the second which is to marinate them for 3 to 6 hours. If you decide to marinate the chicken, make sure to use a plastic/ceramic bowl or container. Metal reacts to the acids used in the marinade and will create an 'off' taste.
I used the basting method when I prepared these. I cooked them under the broiler and basted them every 4 to 5 minutes.
Turn the broiler onto a high heat setting and arrange to top rack of the oven about 2-3 inches from the heat. Use a broiler pan for cooking the chicken. Allow the oven to heat up while preparing the chicken.
Mix all of the ingredients together in a bowl. Before coating the chicken, remove about half the liquid and set it aside. This amount is used for basting the chicken after you begin cooking. The last thing you want to do is re-use the marinade after using it to coat the raw chicken.
Coat each piece of chicken and place on the broiler pan. Set a timer for 5 minutes and remove chicken, basting with the reserved liquid from earlier. Place the chicken back in the oven and repeat the basting process again after an additional 5 minutes. Flip chicken legs over, basting again. Continue to cook for an additional 5 minutes, remove and baste. Return to the oven and finish them for an additional 5 minutes, for a total of approx. 20 minutes. Oven temperatures will vary and it is important to make sure that the chicken is cooked thoroughly. If you have a kitchen thermometer check for a temperature of 160 degrees. If you don't have one, make sure that the juices coming out of the chicken are clear. Cutting into the largest part of the meat is also a good way to check.
When the legs were finished, they had a slight kick along with the undertones of rosemary and lemon. It was a nice meal and only took around 25 minutes or so to make. I got the chicken right at the supermarket in a family size pack for a great price. It is not always easy to buy things in bulk, however a little planning with the menu before shopping helps out a great deal.
Lastly, a simple dish like this can be combined with several sides such as rice and an easy to make vegetable like carrots. Rice makes for a neutral background and will not distract from the flavors of the chicken. Brown rice is a healthy choice and again easy to prepare. Simple steamed carrots are packed with flavor and the sweetness plays well with the bite of lemon and rosemary.
Happy Eating!! As always please feel free to email me with questions/comments or to just say hello.
-Chef Sean, kitchentime@msn.com
