1. chicken legs are cheap, especially in bulk
2. the cooked legs will keep forever submerged in the cooking oil in the fridge
3. just pull out a leg and fry it when you want one
4. you end up with nicely flavored oil you can use in other cooking
WAIT WHAT? Ive made chicken confit and love it (Alison Roman has a bomb recipe on Youtube) but didn’t know they could keep in the oil in the fridge….how long are we talking??
Spatchcocking a whole chicken is my go to because it can last me the week. Seems intimidating at first, but one youtube short later and you can cook a whole chicken in under an hour at 425° F. Plus with the shorter cook time, potatoes, carrots, etc. can go in at the same time, in the same pan. Minimal attention. I eat part of it the day of and usually end up using the chicken breasts for sandwiches or stir fry later.
i just think they are the best kept secret!! i bought a pound and a half at my local chinese grocery store for literally $2… threw them in with water, salt/pepper, and all my veg scraps and it made the most delicious homemade stock that sets almost like a jello bc the chicken feet are so high in collagen. i will use it to make soup dumplings soon i am so excited
down bad? up good? flawless meal of consolation or celebration have it with a glass of wine and go in with your hands if you feel like it because you can and because it’s cheap w(rec)k me with your best meal additions/leftover bird recipes
