Backstory:
My family as a tradition on the day before Thanksgiving; we all gather around and deep fry turkeys for anyone that wants to have a deep fried turkey but don’t have the setup themselves. In between turkeys we deep fry chicken wings to much on while we’re all hanging around a pit fire enjoying our beverage of choice.
So I purchased several packages of chicken wings from Costco. My wife was into the 3rd bag when she brought it to my attention that she was prepping chicken legs, not chicken wings. I corrected the mistake and went back to Costco and bought the correct thing; but not without prepping several pounds of chicken drumsticks.
My question: What can/should I do with them?
My wife isn’t a big fan of eating chicken off the bone but might if they were prepared correctly. Do you guys have any specific recipes that I should consider for all dark chicken meat?
How would it be to boil the meat off the bones and make a bunch of chicken salad or something?
Maybe leave it on the bones and bake it with BBQ sauce?
Or, just make stock with them if you want to get rid of 'em quickly. I always supplement whatever bones and carcasses I have in the freezer with fresh drumsticks or wings or thighs (whatever’s cheapest). They make excellent stock.
You can also braise them with some spices, chilis etc. Then shred them like pulled pork and freeze for ready to go taco/enchilada filling or nacho topping.
You don’t have to go hard-over paleo orthodox with all-paleo ingredients, but the basic outline here (almond meal & spices as “breading” then cook) makes very tasty chicken that’s not greasy & is low carb. While being close enough in taste and feel to genuine fried chicken that it completely fills that square for most people.
I’m a low-carb kinda guy, though not particularly paleo. I make up a couple pounds of this “breading” at once and freeze the excess for later. It make for great pan-fried pork chops, chicken-fried steaks, or fish filets as well as oven-roasted chicken or turkey parts of all shapes. Mixed 50/50 with shredded parm it also makes a great “breading” for chicken / eggplant / veal parmigiana.
Looping back to the drumsticks: I often buy two trays of ~15 drumsticks on sale and paleo-roast all 30 in a big batch. Freeze in ziplock bags of 4 each and keep one bag in the fridge for instant lunch, a quick snack, or a zero-effort head start on dinner.
I’ve posted this recipe before, but it really does work with any and all chicken parts…
Simon & Garfunkel chicken
Chicken Parts, (legs or thighs work best)
Red or blush wine
soy sauce
garlic powder
onion
green pepper
3/4 C shredded cheese
tomato
Parsley sage, rosemary & thyme (or whatever herbs you like)**
Marinate chicken pieces in Wine*, soy sauce and garlic (score or tenderize them first) (best for at least a few hours. If you can’t, the chicken will still pick up some of the marinade flavor. You can also marinate overnight) Saute chicken pieces in the marinade and add what herbs you like**. (they should be white on both sides but not done in the middle) Remove from pan, and place in baking dish. Rough chop a whole onion & green pepper & cook in marinade until cooked down. Pour on top of chicken. Bake for 35 mins. Add favorite shredded cheese***, back in the oven for 15 mins. Add 1 tomato on top; diced fresh. Bake 5 more minutes. Let cool. Devour.
I normally use White Zinfandel
*** Mexican shredded works well for this
I guess I was worried that using dark meat only in some of the recipes would make them a little ‘gamey’. I love chicken salad, but I also know that’s because I enjoy chunky breast meat in my chicken salad.
I do like the deep fried stuff, but my wife would prefer something 1) not fried), 2) not on a bone. Neither are deal breakers, but that is her preference. From what I’m reading I have plenty of options; and I don’t need to worry so much about the stronger flavor of dark meat. I’m liking the idea of roasting them.
Using a sharp knife and a firm grip, grasp the meat end of the thing. Now run your sharp knife around the bone an inch or so above the bottom nubby part. Go around a couple of times, those tendons are tricky. Now yank off the skin and the nubby end so there’s just bone there. Push the nubby bit up over the bony end and use your knife if it won’t quite come free. (Don’t worry if it seems awkward and challenging at first, it’s one of those things that just takes a little practise to get. You’ll get there!) I save all the skin and bits for making stock, but you can just toss them out if you like.
Now I cover them with BBQ sauce and slow roast them at 200 degrees for 45 mins or longer. Turn and reapply sauce a couple of times. They are very VERY yummy and easy to eat as there is a bone handle on one end and all yummy meat on the other! Nothing but clean bones will be left.
Great for parties because it’s meaty, yummy and easy to eat without utensils or plates.
Chicken and dumplings in the slow cooker is what I would probably do. The chicken will fall off the bone easily when it’s done, so you can remove the bones before you serve it.
