What are some recipes for chicken leg quaters and back?!

Question: What are some recipes for chicken leg quaters and back?
I found this meat xD and im making some diner can you direct me to a website or tell me some good recipes


Roasted Cinnamon Chicken and Garlic Veggies...

Preheat oven to 425 degrees first.

Slice Red Bell Pepper into strips, cut red potatoes into small portions, and slice a few cloves of garlic. Add all this into a large glass pan. Sprinkle salt and pepper to taste over all of it, and drizzle with olive oil. Make sure to mix the veggies up a bit so the olive oil coats just about everything.

I rub down the chicken with some olive oil, salt, pepper, a little barbecue rub, and plenty of ground cinnamon. Then I put into the oven uncovered for a little less or a little more than an hour... But since you're using a different cut of chicken than I normally do, the time cooking in the oven will probably extend. If you're unsure, eye-ball the chicken and flip it over at the halfway mark (at about 40 minutes). If you see any red on the chicken, it's still cooking. About ten or so minutes before the chicken is ready to be taken out, brush some honey barbeque sauce over it and allow it to set in the oven.

Side Note: The chicken gets placed directly over the potato/pepper/garlic mix.

Voila! Yummy chicken and veggies with plenty of flavor.

Have made it on several occasions for my family and for guests.

chicken noodles
mashed potatoes

Chicken and Noodles

3 chicken legs (thigh-drumstick piece)
3 cups water
2 bay leaves
1 teaspoon dried thyme, crushed
3/4 teaspoon salt
1/4 teaspoon black pepper
1-1/2 cups chopped onion (3 medium)
2 cups sliced carrot (4 medium)
1 cup sliced celery (2 stalks)
1 12-ounce package frozen noodles
1 cup loose-pack frozen peas (optional)
1 cup milk
2 tablespoons all-purpose flour


Skin chicken. If necessary, cut up chicken to fit in pot. In a 4- or 5-quart Dutch oven combine chicken, water, bay leaves, thyme, salt, and pepper. Add onion, carrot, and celery. Bring to boiling; reduce heat. Simmer, covered, for 20 to 30 minutes or until chicken is tender and no longer pink. Discard bay leaves. Remove chicken from Dutch oven; cool slightly. Remove meat from bones; discard bones. Chop chicken; set aside.
Bring broth mixture to boiling. Add noodles; cook for 5 minutes (15 minutes if using frozen noodles). If desired, stir in frozen peas. In a screw-top jar combine milk and flour; cover and shake until smooth. Stir into noodle mixture. Cook and stir until thickened and bubbly. Stir in chopped chicken. Cook and stir for 1 to 2 minutes more or until mixture is heated through. Makes 6 servings.


1 cup flour
1 egg
1/2 egg shell of milk

Note: this makes a small batch -double the recipe if making a large pot - or tripple if a crowd. the milk makes the noodles so tender they melt in your mouth.
Place flour in a small bowl, making a dent in the center. Carefully the crack egg shell- put egg in the center of the flour. Use 1/2 of the egg shell you just cracked, fill it with milk and stir into the flour and egg mixture using a fork. Dough needs to be slightly sticky and form a ball, so if needed, add just a touch more milk until the right consistency.

On a well floured bread board or surface, carefully roll out the dough until very, very thin (almost paper thin). Dough will be stretchy and very tender. Using a Pizza cutter, cut the dough into thin noodles -length of your choice. It is okay if the noodles are not perfect and it is not necessary to dry the noodles.

Slowly sprinkle and stir the cut noodles into rapidly boiling chicken or beef broth mixture (see below for broth suggestions) it is important to put the noodles in this way - so they do not stick together in a lump. Turn down heat and keep broth mixture at a low boil and cook noodles until tender (approx. 1/2 hour). Stir constantly while adding the noodles and frequently while cooking to prevent sticking.

Recommendations for broth: Cook cubed chicken or beef in canned broth or bullion and water (enough to cover everything in the pot) in a large pot until tender with chopped vegetables of your choice - onions, carrots, and celery work best, add color and flavor. Add salt, pepper, and parsley for spice. Cook at a low boil until meat and vegetables are done and meat is tender. Bring mixture to a high boil before adding noodles.


Chicken backs are primarily bones, chicken skin and very little meat.

If you're patient enough to pick at the meat, you can salt, pepper and season the chicken backs and roast for about 30 to 45 minutes. The objective is to get some nice browning going.

Now, you can try eating the chicken back or use the roasted chicken backs to make a stock.
You'll find the roasting adds more flavor than just using raw bones......

Chicken legs

Rinse and pat dry the legs..Season with salt & pepper and any seasoning you like.......Preheat heat oven to 450 degrees....

Put the drumsticks into a roasting dish and drizzle some olive oil over the legs and put the dish into the preheated oven... Chicken legs are small so they do not require a long time to bake...25 to 35 minutes...

Let the skin get crispy; it tastes a lot better when it's crispy. So you can broil it for the last 5 minutes of cooking if it isn't crispy enough...

Hope this helps........

well you can either make

chicken soup
put chicken, carrots,potatoes,celery, onion &carrots (and any other veggie yould like) salt, blk pepper and parsley in a large pot and fcover with water and put a cover and boil for 1-2 hours.

or you can make rosemary chicken.
in a large tin or pyrex, layer 3 sliced potatoes , and then 2 sliced purple onion and put chicken pieces on top. rub chicken with 2 tbs plive oil, sprinkle with 1 tbs salt, and 3 tbs dried rosemary. cover tin with foil and bake at 350 for 1.5 hours at 350

1) Stick them on the grill and BBQ. Cover them with BBQ sauce of your choice close to the finish. = Yummy
2) Deep fry - Bowl of flower and a few seasons added, like salt pepper & garlic in the flower, mix well. put approx 1 cup milk and 1 egg in seperate bowl. mix the egg and milk untill smooth consistency. preheat a deep pan or pot of cooking oil. Dip chicken into egg/milk then into flower until coating is even, then into hot oil. cook until it starts to float. 10+ minutes. flip it over around half time.


...drive to the KFC ! (they) will take of all of that for you !

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