need recipe ideas for chicken legs but...!?!

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Chicken and Dumplings

I like to use chicken legs for dumplings since they are boiled and shredded off the bone.
I use Bisquick for the dumplings.
If you like a stronger chicken flavor add a cube or two of chicken bouillon but be careful with additional salt for seasoning.

It doesn't get much easier or cheaper than this and is so yummy.

Looks to me like you have the "chicken thing" under control. Anything you can do with meat can be dealt with chicken. Crock Pot is a good tool to use. Regards, Jan

Take a look at these 692 recipes and take away or add what you want to the recipes:
http://www.cooks.com/rec/search?q=chicke…

Take chicken legs, roll in parm cheese & wrap with a slice of bacon. Bake @ 350 or so til juices run clear when pierced with a fork. Any and all side items go great with these.

This free 88 page pdf on cooking mastery may help you.

http://bit.ly/eG1eA1

Chicken Stew

Chicken pieces
Canned Cream of onion soup
Canned Cream of Celery soup
bell peppers (not really needed unless you want them)
spices (salt, pepper, poultry seasoning, etc. YOUR CHOICE)
onions or onion powder

Brown onions and cook peppers in a little butter then add chicken and continue directions.
(OR if using powdered onion)
Start browning Chicken in a little oil, (about 8 minutes on each side) when browned well on both sides add soups and spices and 1 can water.
Let simmer until chicken is completely cooked through
Serve with rice

(I use leg quarters and let it cook a total of an hour or until chicken falls apart)

My favorite thing to do with chicken legs is just put them on a grill as is and then brush barbeque sauce onto them in the last few minutes of cooking (so the sauce doesn't burn). That's as simple as it gets I think since all you need is a bottle of sauce, but you probably won't be teaching outdoor cooking techniques in the winter.

You can always use a stove top pan fry technique like this:
Heat a little oil in a pan to high heat. Season the chicken with course salt and pepper. Put the chicken in the pan and let cook on high heat for about 3-4 minutes so it gets a good browning but doesn't burn. Flip it over and brown the other side for about 3 minutes. Now pour about a cup or maybe more (depending on the pan size and how much chicken) of a liquid like chicken broth or you could use some water and a can of tomatoes. You don't need to cover the chicken in liquid you are just giving it some moisture to cook with. Reduce the heat to medium and let that simmer covered for at least 20-25 minutes so the chicken gets cooked through. Once it's cooked sprinkle some herbs or just forget it. This can now be served with some pasta or a vegetable side.

There are many ways you can vary this technique. For example you can use chicken thighs instead of chicken legs which are also cheap. You can remove the skin for a lower fat recipe. Instead of water+ tomatoes or chicken broth you can use some wine and cream (but that obviously jacks up the cost by a lot) I guess you could use a condensed soup and some milk. You can use different herbs. Put oregano or basil for an Italian style, use parsley to make it "french" use tyme or rosemary, etc.

This is a simple technique with a lot of room for tweeking.

Also all the herbs I just mentioned are expensive if you buy them fresh in the grocery store. A seed packet is about 50 cents and if you start an herb garden in the spring for around 50 cents per seed packet you will have more herbs than you know what to do with year round for a few dollars. I really think more people should do this. Even if you don't have a yard they will grow like weeds in terra cotta pots. I had to make a wreath out of basil one year because I just had so much I couldn't possibly use it all.

You can make oven fried chicken. Season chicken, dip chicken in egg wash (egg and milk mixed together) then in flour, back in egg wash then roll in breadcrumbs. Get a big pan pour some olive oil in to grease the bottom of the pan put in chicken legs (in a single layer). Put in a oven preheated to 375 degrees cook 25 minutes then turn and cook another 25 minutes or until done. Then, while chicken is baking you can make something else fun like a no bake cake or a salad or some type of side dish. Hope this helps.

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Rice, rice, rice. Chicken and rice go great together and rice is inexpensive. You could spice it up in different ways. Wash and pat dry the chicken legs, season with salt and pepper. Brown in a skillet with a little oil, turning to brown on all sides. Put uncooked rice in skillet, stirring to coat rice with the oil. Let cook a minute or two. This is where you can go in different directions.

1. add chopped veggies, stir and continue to cook. Add garlic and sufficient water depending on the amount of rice you used. Cover and cook til rice is done. Uncover, add shredded cheese. Cover til melted.
2. add chopped onions, can of tomatoes, garlic, chili powder, cumin, chicken boullion cube if you can. Proceed with water depending on amount of rice.....
3. add chopped onion, green pepper, chopped celery, garlic, can of tomatoes. Add cayenne pepper. Proceed with water......

This will give you three different tastes, casserole-type, mexican, cajun - just changing the add-ons will give you different dishes. Spices are going to be the key for what you are doing, I think.

SUNDAY CHICKEN LEGS

8 to 12 chicken legs
1/2 c. whole wheat flour
1 tsp. salt
1/2 tsp. seasoned salt
1 tsp. salad herbs
2 eggs, beaten
3 tbsp. butter
1 tbsp. teriyaki sauce

Wash and dry chicken legs; remove skin. Mix flour, salt, seasoned salt, and herbs. Roll chicken pieces in the flour mixture, then in the beaten eggs, then in the flour again. Place coated pieces into a buttered, shallow baking dish. Sprinkle with melted butter. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake 25 minutes longer. Sprinkle with teriyaki sauce and bake another 5-10 minutes or until chicken is done. Remove chicken to hot platter.

Roasted buttermilk chicken legs on roasted onion sauce

For every cup of milk add 1 tablespoon of vinegar and stir to incorporate. Let the mixture sit at room temperature for 10 minutes.

Put the chicken in a leak-proof plastic bag or large non-reactive bowl and pour the milk mixture over the chicken. Seal the bags or cover the bowl and refrigerate 4 to 6 hours.

Meanwhile, peel and quarter the onions. Peel and cut the carrots into 1 inch pieces. Put the onions and carrots on a rimmed baking sheet, drizzle with vegetable oil and season liberally with salt and pepper. Roast the vegetables at 375 degrees for 45 to 50 minutes until the onions are charred and the carrots are crisp-tender. Remove from the oven and set aside.

Strain the marinade from the chicken legs. Place the legs on a baking sheet and brush with vegetable oil and sprinkle with salt and pepper. Roast the legs at 350 for 30 minutes, flip and roast until tender, another 20 to 25 minutes.

Remove the legs from the oven and let rest for 5 minutes

Discard the carrot and put the roasted onions in a food processor. Add 2/3 cup chicken stock, 2 teaspoons salt and 1 teaspoon pepper and puree until smooth. Taste for seasoning.

Ladle some roasted onion sauce on a plate and arrange two chicken legs on the sauce. Garnish with parsley and/or lemon