Chicken parts vary in taste, calories, and nutrition. Breasts are lean, thighs rich in iron, while gizzards are low-calorie.

Sometime during the low-fat health craze of the 1990s, chicken breasts overtook chicken legs as America's go-to poultry. Luckily home cooks are now revisiting chicken legs, which are easy to cook ...

Use kitchen twine to tie the legs together and tuck the wings ... The post I Made Ina Garten’s ‘Engagement Chicken,’ and ...

Chicken legs cooked with spicy pork sausage and served with beans and wasabi mayo dressing on the side. Place the chicken legs in a baking tray. 3. Peel and cut the onions and potatoes into quarters ...

Spiced, schmaltzy rice and tender braised chicken legs cook together in one Dutch ... and roast it to perfection. People have been brining chicken in buttermilk since forever, often as the first ...

The legs, or brown meat, of a chicken have more flavour than the breast and take longer to cook. They are sold as whole legs, drumsticks (the lower half of the leg) or thighs. The thighs are sold ...

Because the rice is cooked in the tray, you end up with lovely toasted bits as well as fluffy grains, while the chicken, rubbed with spices, is cooked right on top. The legs, or brown meat ...