MattGoose
Full Fledged Farker
- Joined
- Apr 16, 2012
- Location
- Reading, Ma
My wife got me a butcher box subscription for Father's Day (and it came early!) and this month has chicken legs.
I've repeatedly failed at making good chicken legs/wings -- and I think I cook them at too low a temp and likely undercook them based on the amount of fat/connective tissue in them.
I need to thaw them out, but I have some time to do at least a quick brine, marinade, etc. I would like to sauce at least a few of them.
Would love some guidance on these and thanks in advance!
I've repeatedly failed at making good chicken legs/wings -- and I think I cook them at too low a temp and likely undercook them based on the amount of fat/connective tissue in them.
I need to thaw them out, but I have some time to do at least a quick brine, marinade, etc. I would like to sauce at least a few of them.
Would love some guidance on these and thanks in advance!