[Sca-cooks] How do you like your chicken?

euriol at ptd.net euriol at ptd.net
Tue Feb 17 10:33:05 PST 2009

I have taken advantage of the chicken leg quarters a couple of times now. I have both baked and grilled the pieces, having separated the drumsticks from the thighs the night before.

I will take a large cooler and line it with an appropriate sized clean plastic bag. Place the chicken pieces in the bag and as a layer is formed have someone season it with what is appropriate for the recipe I'm using.

The bag helps to keep the seasoning and liquids contained and makes clean-up easier.

This is a nice, low cost protein for lunches at events when you serve it with sauces on the side.

I plan on doing this again for the event I'm cooking for at the end of May.


--- Original Message ---
From:chawkswrth at aol.com
Sent:Tue 2/17/09  12:22 pm
To:sca-cooks at lists.ansteorra.org
Subj:[Sca-cooks] How do you like your chicken?

When it comes to Feast planning, we all worry?about staying inside the budget, especially the protein portion of the meal. 
Right now, chicken leg quarters are at an excellent price, here. One can sometimes pick up a bagful at 59 cents a pound, if one knows when and where to look. 
So, here you, the Head Cook, have all?this wealth of chicken thighs and legs. 

What would you do with it?

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