Dense, bone -
in chicken leg quarters benefit from long, slow cooking over indirect heat.
Not exact matches
Ingredients for broth: 1 uncooked whole turkey
leg or large turkey thigh / 4 cups
chicken or turkey broth plus a cup or two of cold water (you'll need extra water if you aren't using a pressure cooker due to evaporation while cooking / 1/2 large onion, peeled / 2 large carrots,
quartered / 2 stalks of celery, cut
in half / several sprigs of thyme / 1 bay leaf / 1 T black peppercorns / a couple of leeks, halved, if you have them.
Place
chicken legs, juiced pieces of fruit, and
quartered onions
in large plastic bags or bowl.
My
chicken parts (
leg quarters) reached 165
in about 25 minutes.
Finally cut each
chicken quarter in half by cutting away the drumsticks from the
leg thigh joint, and the wings from the breast joints
chicken, cut into
quarters, or 2 large skin - on, bone -
in chicken breasts and 2 skin - on, bone -
in chicken legs
I prepare the meat as follows: Uncooked veal, mutton, lamb, pork, or beef,
in three -
quarter inch squares;
chicken as for fricassee, but making three pieces of the breast, cross cut, two of each thigh, and two of each
leg, for
chickens in India are used when much smaller than English birds.
What I am feeding her is
chicken mostly,
leg quarters, I feed her 2 times a day, a
leg, little ground beef meatball and an egg
in the morning, a thigh and a ground beef meatball
in the evening.
Sometimes I'll only serve a
chicken leg quarter or a duck frame for one meal, and then make sure to add organs
in the next meal.
Chicken leg quarters, necks, backs, venison, pork, beef, lamb, goat, rabbit, fish, turkey etc... I don't add veggies or fruit, there is plenty
in the Honest Kitchen already.
RMBs contain a decent amount of meat (examples include turkey backs,
chicken leg quarters, lamb necks, and ox tails); these meaty bones comprise the main part of the diet and are consumed
in their entirety.