How to Cook Chicken Legs in a Jar

I am remiss to post any recipe I have not tried. This is an exception. I found it immediately captivating and clever. 

The cook is from Romania-- where, BTW, they do a lot of canning as many post WWII countries still do today. Their techniques vary wildly from American practices, so be careful if you follow any of them. Their meat canning videos are always fascinating. 

At first, I thought that was a canning video and became a bit alarmed when I saw the addition of cream. A no-no in the canning world.

But she didn't can any of this. She simply used canning jars--and it's important to use canning jars because of their heat-containing capability.

For one or two people, this is a no-brainer. I supposed one could use a casserole dish but, this, I believe, allows more of a gentle steam and for the rice to absorb all those lovely juices.

A few things I will to different: add a half-piece of bacon for added flavor, use a mix of leeks and onions, add some shredded carrots and I always add thyme to any chicken recipe. 

If you know someone who is ill or having mobility issues, this a great gift containing all the essentials of a balanced meal: starch, protein, veggies. And it's fresh.

Cover jars tightly with tin foil. To be safe, your chicken should register around 165F.

Simple Baked Drumsticks

If it looks beautiful before it goes into the oven, chances are
it will taste even better than it looks when removed from the oven.

Drumsticks are a staple in my life. They are meaty, inexpensive and easily lend themselves to interpretive creativity when it comes to ingredients. Here I've done just the basics. Easy-peasy, a complete meal in one pan. Feel free to add your own ingredients, such as fresh mushrooms. With so many fresh, clean herbs, I wanted a bit "salty," for background contrast, so I settled on a handful of pitted Kalamata olives which melded beautifully with the tomatoes and potatoes. Add the grape tomatoes and olives during the last half of the baking process so they don't overcook.

This is more of a "process" than a recipe and it is similar to my recipe for Chicken Provencal (which I highly recommend), but without the onions and fennel seed ...

5-6 meaty drumsticks, washed and patted dry
2 tablespoons olive oil
1-2 tablespoons melted butter
2 sprigs fresh rosemary
6-8 fresh sprigs thyme (be generous)
5-6 garlic cloves, unpeeled, slightly crushed (one clove per chicken leg)
Onion powder
Pepper, fresh-grated
Kosher salt
Old Bay's seasoning
10 - 12 grape tomatoes
2-3 red, new potatoes (or golden), about 2-3 inches in circumference, cut into large chunks
1/4 - 1/2 cup liquid ... white wine ... chicken stock (combination is BEST!) Maybe a bit more butter .... or you can just use water ...

In a 9x9 or 12 x 9 pan, mix the melted butter and olive oil. Roll drumsticks and potatoes in oil/butter mixture and then generously season with onion powder, pepper, salt, Old Bay's. Pull fronds from rosemary and tuck in around the drumsticks along with the fresh thyme sprigs.

Place pan in a pre-heated 400-425 F- degree oven and bake/roast for about 20-25 minutes. Remove. Turn chicken over. Add tomatoes and olives. Pour in liquid (and a bit more butter, if desired) and return to oven for another 20-25 minutes.

Remove and allow to rest a good 15 minutes. Be sure to allow one garlic clove per drumstick. I like to squeeze it out to smear over the chicken. Sprinkle with a bit more Kosher salt if needed (potatoes take a lot of salt).

Notes: If you'd like a spicier chicken, add a bit of red-pepper flakes.

Chicken Legs with Dry Spices and Lard

This is the perfect kind of recipe you want when you don't have much time in the kitchen, but you want something warm and satisfying. Most likely, you already have the spices in your kitchen.

Everyone should keep some lard. It keeps for quite a long time in the refrigerator and, in many ways, is better than butter or margarine.

This package of five chicken legs was less than three dollars. But I can't figure out why they are not packaged six. I like to think two legs per chicken and that no one's leg travelled afar . . .

• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon Old Bay's
• 1/4 teaspoon cumin powder
• 1/2 teaspoon Lawry's Seasoned Salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme leaves, lightly crushed
• Olive oil
• 2 tablespoons lard
• Kosher salt

Mix the dry ingredients together. You should have about one tablespoon. Lightly rub into room-temperature chicken legs to cover. Lightly drizzle with olive oil. I'd say no more than 1-2 tablespoons. You are not making a marinade, you just want to wet the dried spices to activate them. If possible, allow to sit, covered, for an hour or so.

Add two tablespoons of lard to a 10-inch cast-iron skillet. When shimmering, add the legs. Be careful, they will sputter as they cook and release their juices.

Chicken legs really have four sides. Cook for about 15-20 minutes over medium-high heat just until they are golden brown.

Place in a pre-heated 375 F oven and cook for an additional 15-20 minutes, turning once or twice, until golden brown and crusty. Remove pan from oven. Remove legs from pan and place on paper towel then on a rack or plate to cool a bit. Sprinkle with Kosher salt and enjoy! 

You could easily make a pan gravy from the drippings. Or, if you're bad like me, use them to dip in chunks of crusty bread. I served with this cole slaw--the kind you buy in the grocery store already shredded and with it's own pack of dressing. Doesn't get much easier than that!